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Split Pea and Rice Soup
Source: dLife

Hearty split pea and brown rice soup topped with fresh vegetables.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 194.0
Total Carbs 30.3 g
Dietary Fiber 3.9 g
Sugars 1.8 g
Total Fat 3.4 g
Saturated Fat 0.3 g
Unsaturated Fat 1.7 g
Potassium 280.9 mg
Protein 9.5 g
Sodium 224.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 cup  cold water
0 1/2 cup  long grain brown rice
1 cup  Peas, green, split, fresh
0 1/2 tsp  salt
0.3333 cup  fresh chopped onion
1 tbsp  vegetable oil, low saturated fat
0 1/2 cup  sliced carrots
0 1/2 cup  fresh chopped celery
0 1/2 tsp  dried basil
  1. Pour the water into a large saucepan. Bring to a boil and pour in the rice. Cook, covered, for about 30 minutes.
  2. Mix in the peas and cook for 30 minutes over medium heat.
  3. Put the oil in a saucepan and sauté the onions. Stir in the salt, onion, carrots, and celery. Cook for about 15 minutes. Sprinkle the basil on top.

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