Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 17 other followers

  • Advertisements
  • March 2009
    M T W T F S S
    « Feb   Apr »
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,976 visitors

Leezurd’s “Split Pea” Soup

Posted by Solitary Dancer on March 1, 2009

I just read this over at Dr. B’s place and it sounds delicious.  Leezurd posted this and she usually comes up with some great ideas. 

Hope you enjoy it!  I’ll be giving this one a try, for sure.



4 cups vegetable or chicken broth
4 cups water
2 teaspoons  vegetable or chicken bouillon granules
16 ounces frozen cauliflower
16 ounces frozen green beans
Salt and pepper, to taste
Onion, carrot and celery, optional 


Add the broth, water and bouillon granules; bring to a boil. 

Add the cauliflower and green beans to the broth in the pot.

Bring to a boil; cover and simmer until the vegetables are very tender, about 20-30 minutes.

Puree the soup with an immersion blender until smooth.

If you want, add sliced carrots, onion, and celery to the pureed soup and simmer long enough to get tender.

You could also add the raw vegetables to the pot along with the cauliflower and green beans and puree everything together.

Adjust the seasoning with salt and pepper, to taste.

Makes about 12 cups or eight 1 1/2 cup servings
Per Serving:  About 5g Net Carbs if you add the carrot and onions.

NOTE: some folks suggested using this recipe with smoked turkey legs as described in Linda’s Version of “split pea” soup. Both ways sound great to me. Here’s a picture Linda shared of her version.  This gives an idea of just how delicious this recipe looks.

photo credit: Linda


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: