Spring Pea & Scallion Soup
You can use fresh or frozen peas, either of which delivers B vitamins, iron and fiber, in this soup, but if you do take the time to shell fresh peas, you will be rewarded with a special bright, springy flavor.
Source: EatingWell Magazine, May/June 1998
126 calories; protein 9.2g; carbohydrates 17.4g; dietary fiber 5.5g; sugars 6.4g; fat 2.8g; saturated fat 0.4g; vitamin a iu 2442.6IU; vitamin c 26.1mg; folate 84.5mcg; calcium 49.5mg; iron 2.4mg; magnesium 36.2mg; potassium 462.2mg; sodium 741.6mg; thiamin 0.3mg.
1 starch, 1/2 fat