So, although I like this recipe, this may be the last time I ever make it, unless the stores start carrying the low-sodium Tabachnick soups again. I asked my favorite store about it and was told the low sodium soups aren't big sellers so they got dropped and no, they won't be carrying them again. But right now, no rush, because peas are a no-no on my husband's gout diet, especailly during these flare-ups.
The recipe is posted on Jeff's Facebook, but I'll repost it here, anyway, for those of you who dislike Facebook:
Curried Split Pea, Potato, Broccoli & Veggies Soup
- 1 Box Tabtachnick Frozen Split Pea Soup
- 4 Medium Potatoes
- 8 oz Frozen Broccoli
- 8 oz Frozen Mixed Veggies
- Curry Powder (Salt Free)
While Frozen Soup is cooking (boil in the bags), dice potatoes and place in pot. Cover with water to cover the potatoes, bring to a boil and simmer 5 minutes. Add frozen veggies and cook a few more minutes. The boil-in-the-bag soup should be done now and so add to the pot. Add curry powder. Stir well.