Name: Split Pea And Rice Soup Recipe for Diabetics
Prep time: 15 min
Cook time: 1112 min
Total time: 1127 min
Yield: about 14 cups
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 to 2 teaspoons curry powder, to taste; 2 cups split peas; 1 cup uncooked brown rice, rinsed; 8 cups water; 1 bay leaf; 1/2 teaspoon pepper; 1/2 teaspoon salt

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Ingredients

Preparation time:
15 minutesCooking time:
1 to 1 1/2 hours.

1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 to 2 teaspoons curry powder, to taste
2 cups split peas
1 cup uncooked brown rice, rinsed
8 cups water
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon salt

Directions

Yield:
about 14 cups

Serving size:
1 cup

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.

Calories: 131 calories, 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.