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Northern Pulse Growers Association

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Italian Split Pea Soup

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½ c. dry navy beans, rinsed                            
1 c. diced turnips
3 ½ c.s water                                                            
1 c. diced carrots
1 ½ c. dry green or yellow split peas                          
3 garlic cloves, minced
8 ½ c. water                                                            
2 tsp. salt
3 c. tomato juice                          
½ tsp. freshly ground black pepper
½ c. onion & ½ cup celery 
2 tsp. Italian seasoning
1 c. cubed zucchini 4 oz small pasta
2 c. coarsely chopped cabbage
½ c. grated Parmesan cheese

Soak navy beans only, in 3 1/2 cups of water overnight. Drain off soaking water; add 8 1/4 cups fresh water. Add peas, bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until peas and beans are tender. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add pasta, cook for 8-10 minutes, adjust seasonings, and sprinkle with cheese before serving.
Serve in a large bowl with a slice of ham in each serving. Add a crusty bread and salad for a satisfying one dish meal.

Nutrition Facts
Serving Size 
Servings Per Container 8
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4