Dutch Split Pea Soup

1. Cut the ribs into serving pieces.

2. Place ribs and next five ingredients in a large saucepot.

3. Bring to a boil, reduce heat to simmer and cover.

4. Simmer two hours.

5. Cool in the refrigerator until any fat has hardened and can be removed easily.

6. Discard the fat.

7. You can do this the day before and leave in refrigerator overnight.

8. Before serving add the remaining ingredients and bring to a boil.

9. Reduce heat to simmer and cover.

10. Simmer one hour, or until all vegetables are tender.

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Nutrient	Quantity
Total fats	8.5233 g
Protein	287.5357 g
Carbohydrates	62.6975 g
Energy	1527.5488 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3028 g
Water	1965.8403 g
Aspartic acid	1.693 g
Calcium, Ca	1936.1546 mg
Lutein + zeaxanthin	3833.4806 g
Fiber, total dietary	21.2936 g
Carotene, beta	4085.7453 g
Niacin	19.6933 mg
Vitamin A, RAE	767.8814 g
Arginine	0.8833 g
Riboflavin	2.5698 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	3.7781 g
Sodium, Na	1029.9062 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2071 g
Total lipid (fat)	8.5233 g
Manganese, Mn	1.8817 mg
Fructose	6.8615 g
Proline	0.4315 g
Fatty acids, total saturated 16:0	1.5291 g
Fatty acids, total saturated 8:0	0.0008 g
Sucrose	0.9749 g
Choline, total	1004.9657 mg
Sugars, total	33.7872 g
Serine	0.7487 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.5148 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	2.8936 mg
Selenium, Se	232.8199 g
Ash	21.8135 g
Fatty acids, total saturated 18:1 undifferentiated	1.2155 g
Pantothenic acid	4.2103 mg
Phenylalanine	0.5582 g
Copper, Cu	3.9826 mg
Betaine	1.1171 mg
Thiamin	2.5519 mg
Retinol	408.0009 g
Methionine	0.0894 g
Iron, Fe	30.309 mg
Carbohydrate, by difference	62.6975 g
Phosphorus, P	2824.9555 mg
Folate, total	538.2154 g
Tocopherol, gamma	0.3058 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Lycopene	5747.8961 g
Alanine	0.4301 g
Cholesterol	680.0015 mg
Valine	1.388 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.0526 g
Glycine	0.4555 g
Carotene, alpha	484.0121 g
Glucose (dextrose)	7.5444 g
Fatty acids, total saturated 14:0	0.0403 g
Zinc, Zn	15.7405 mg
Isoleucine	0.8489 g
Maltose	0.0178 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	2.9927 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.206 g
Tocotrienol, alpha	0.1354 mg
Vitamin A, IU	8576.3168 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	538.2154 g
Tryptophan	0.172 g
Vitamin C, total ascorbic acid	376.0338 mg
Phytosterols	50.7762 mg
Galactose	0.2433 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.5327 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	283.7437 g
Fatty acids, total saturated	2.0918 g
Histidine	0.1658 g
Fatty acids, total monounsaturated	1.4228 g
Threonine	0.6006 g
Folate, food	538.2154 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	10.2007 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	441.9738 mg
Lysine	1.1016 g
Potassium, K	5125.4009 mg
Cystine	0.1908 g
Fluoride, F	10.0145 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Cabbage	2 cups	44.5	10.324	0.178
Onion	0.5 cup	32	7.472	0.08
Tomato	1 can	40.2099	8.6898	0.4468
Celery	0.5 cup	8.08	1.4999	0.0859
Water	2 quarts	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
thyme	0.5 teaspoon	0.404	0.0978	0.0067
pea	1 lb	190.509	34.2463	0.9072
pork rib	3	1210.4027	0	6.8