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The University of Sydney Avondale College of Higher Education

Sydney Adventist Hospital
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Split Pea and Vegetable Soup

1½ cups split peas, dry
7 cups (1¾L) water
2 medium brown onions, chopped
2 celery stalks, chopped
1 small carrot, chopped into 1cm cubes
1 teaspoon vegetable stock powder
½ teaspoon sea salt


Rinse split peas and boil in water for 50 minutes or until tender. Add onions, celery, carrots, stock powder and seasoning and cook for 20 minutes on a reduced heat. Add seasoning as desired.

Serve with crusty bread roll. Serves 6

Preparation time: 20 minutes
Cooking time: 35 minutes
Storage suggestions: Divide into single serves and store in an airtight container for a maximum of 3 days in the refrigerator or 3 months in the freezer

*low fat, gluten free (check vegetable stock powder), dairy free, egg free, nut free, soy free and suitable for vegans

Nutrition Value (370g serve)

Energy 412.8kJ/98cal
Protein 6.7g

Fat, total

      Saturated fat



Carbohydrates, total




Sodium 345.7mg
Fibre 3.6g
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