Split Pea Soup with Spinach and Barley Recipe
Recipe By Martha Stewart-4
We've upgraded classic split pea soup in taste and presentation by adding spinach, a swirl of plain yogurt, and bad cholesterol fighting barley.
4.6
29 Rating -
Rate
Non Vegdiet
1hr 55minstotal
30minsPrep
1hr 55m.total
30m.Prep
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients for Split Pea Soup with Spinach and Barley Recipe
- 2 tablespoon Extra virgin olive oil, plus more for drizzling
- 3 part Leeks, white and light green only, chopped and well washed
- 2 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 8 cup Low sodium chicken broth or water, or a combination
- 1 pound Dried split peas, picked over
- 5 ounce Baby spinach
- As required Kosher salt and freshly ground pepper
- 1/2 cup Full fat plain yogurt, whisked, for serving
- 2 cup Cooked barley, for serving
Nutrition
value
value
620
calories per serving
14 g Fat59 g Protein56 g Carbs18 g FiberOther
Current Totals
- Fat14g
- Protein59g
- Carbs56g
- Fiber18g
MacroNutrients
- Carbs56g
- Protein59g
- Fiber18g
Fats
- Fat14g
Vitamins & Minerals
- Calcium130mg
- Iron4mg
- Vitamin A1601mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B9122mcg
- Vitamin B120mcg
- Vitamin C43mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium139mg
- Manganese2mg
- Phosphorus462mg
- Selenium56mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-4