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“I adapted this recipe from several I found online,” says Corrie Gamache of Palmyra, Virginia. “When I was a vegetarian for health reasons, it was a favorite. Even my meat loving husband asked for seconds!”
This recipe is:
Healthy
Nutritional Facts 1 cup equals 244 calories, 2 g fat (trace saturated fat), 0 cholesterol, 906 mg sodium, 44 g carbohydrate, 16 g fiber, 17 g protein.
Originally published as Vegetarian Split Pea Soup in Light & Tasty October/November 2007, p51
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Reviewed on Jun. 08, 2013 by asmith0523
I made this soup tonight. After 7-1/2 hours in my slow cooker, most of the liquid had been absorbed and my soup looked like green mashed potatoes after I stirred it. I added about 1/2 cup of water to thin it out before serving it. This soup has very pleasing flavors and it was filling. I will make this again.
Reviewed on Jun. 20, 2012 by kidsandcooking
The recipe only had 2 stars but it still sounded good to me. My kids and family LOVED it. We are making it again tonight for the 3rd time in 3 weeks. The leeks add a great taste to it.
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© Reiman Media Group, LLC., 2013