Linda McCartney's Green Pea Soup
Serving Size: 10
Famous Vegetarians and their Favorite Recipes
by Rynn Berry
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Place split peas, lentils, onions, celery, tomatoes and leeks in large
pot and cover with water.
- 1/2 pound green split peas
- 1/4 pound orange lentils
- 1 1/2 large onions -- quartered
- 4 stalks celery -- including leaves, rinsed and chopped
- 2 tomatoes -- peeled
- 2 leeks -- white part only, cut into 1" chunks
- 5 cups water -- (About)
- 1/4 pound soy margarine
- crushed black peppercorn
- sea salt
Bring to boil, lower heat and simmer about 1 1/2 hours, until split
peas and lentils are soft.
Add margarine and stir until melted.
Add peppercorns and sea salt to taste.
Each serving contains about: 222 calories; 148 mg sodium; 25 mg
cholesterol; 10 grams fat; 26 grams carbohydrates; 10 grams protein;
2.07 grams fiber.
Source: Famous Vegetarians and Their Favorite Recipes by Ryan
Berry (Pythagorean Publishers).
Presented by: Barbara Hansen, Times Staff Writer, L.A. Times article,
"Gentle Beans", 10/20/94, page H29.