Sunshine Mushroom Soup
5/8 lb yellow split peas (dried)
5 cups water
1 7/8 chicken bouillon cubes
1 1/4 tomatoes, peeled and chunked
5/8 cup sliced carrots
5/8 cup sliced celery
5/8 cup chopped onions
5/8 garlic clove, minced
5/8 cup canned mushrooms, drained and sliced/or 1 cup fresh mushrooms, sliced
1 7/8 Tbs margarine
5/8 small bay leaf
5/32 tsp thyme
5/8 pinch cayenne
salt, to taste
pepper, to taste
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Rinse peas, then combine with water in large soup pot and bring to boil. Stir in bouillon, tomatoes, and carrots. Return to boil, then reduce heat to simmer.
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Place margarine in skillet over medium heat. Sauté celery, onion, garlic, and mushrooms until onion is golden. Add to soup.
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Add remaining seasoning. Simmer covered for 45 minutes or until peas are tender.
Servings: 5
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 421.00
Calories From Fat 74.04
% Daily Value
Total Fat 8.45g 12%
Saturated Fat 1.44g 7%
Cholesterol 0.16mg 0%
Sodium 542.84mg 22%
Potassium 1265.29mg 36%
Carbohydrates 65.77g 21%
Dietary Fiber 26.32g 105%
Protein 24.48g 48%
Source: USA Dry Pea and Lentil Council