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Caribbean Split Pea Soup

Caribbean Split Pea Soup
Servings:
6
Total Time:
40 minutes

Ingredients

3 small carrots
1 bag dried yellow or green split peas (14–16 oz)
8 oz fresh prediced onions
6 oz fresh prediced celery
48 oz reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon pepper
2 well ripened plantains
3/4 lb medium shrimp, peeled/deveined (thawed)

Prep

  • Cut carrots into bite-size pieces.

Steps

  1. Combine all ingredients (except shrimp and plantains) in large saucepan. Cover and bring to a boil on medium.
  2. Reduce heat to simmer (soup should still lightly bubble); cook 20–25 minutes or until peas are tender. Cut ends off plantains; slice through peel lengthwise for easy removal. Cut plantains into bite-size pieces.
  3. Stir plantains and shrimp into soup (wash hands). Cook and stir 2–4 minutes and just until shrimp begin to turn pink and opaque. Serve. (Makes 6 servings.)

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Nutritional Information

CALORIES (per 1/6 recipe) 430kcal; FAT 3.00g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 950mg; CARB 75g; FIBER 27.00g; SUGARS 14g; PROTEIN 29g; CALC 8%; VIT A 100%; VIT C 30%; IRON 15%

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