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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat olive oil in a heavy soup pot or Dutch oven; cook and stir onion and garlic in the hot oil until soft, about 5 minutes. Stir herbes de Provence, turmeric, bay leaves, and cayenne pepper into the vegetables; cook and stir until fragrant, 2 to 3 minutes. | 2. Mix dried split peas, half the carrots, half the potatoes, vegetable stock, and water into vegetables and seasonings, bring to a bowl, and reduce heat to low. Cover pot and simmer until peas are nearly tender, about 35 minutes. Stir remaining half of carrots and potatoes and the ham into soup, cover, and simmer until vegetables are tender, about 25 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
herbes de provence	1	tablespoon		806.9352	0.0	179.5204	4.5333
turmeric	1 1/2	teaspoons	ground	14.04	3.0213	0.4356	0.1462
bay leaf	2			-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
pea	1	pound	rinsed split	190.50900000000001	34.2463	12.7006	0.9072
carrot	3/4	pound	cut	139.4798	32.5907	3.1638	0.8165
new potato	2	pounds	cut	806.9352	0.0	179.5204	4.5333
vegetable stock	1	container		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
ham	1 1/2	cups	chopped cooked lean	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.