Source URL: http://www.diabetesselfmanagement.com/recipes/soups-stews/hearty-split-pea-and-rice-soup/
Heat oil in large kettle and sauté onion, carrots, celery, and garlic until tender. Stir in curry powder to taste. Add split peas, rice, water, and bay leaf. Bring to a boil; reduce heat and cover. Simmer for 1 to 1 1/2 hours or until peas and rice are tender. Add pepper and salt and serve hot.
Yield: about 14 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 131, Carbohydrates: 24 g, Protein: 6 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 227 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 starch. Carbohydrate choices: 1 1/2.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
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