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Baked Cottage Soup

Baked Cottage Soup Recipe

  • A 4- to 5-quart covered crock or bean pot.
  • One 3½- to 4-pound chicken, cut into 8 parts, with neck and all giblets except liver
  • 2 medium onions, sliced
  • 2 large carrots, cut into 1-inch-thick slices
  • 2 large celery stalks, sliced
  • 2 cups green split peas, washed and picked over
  • 1 teaspoon salt
  • 8 to 10 crushed black peppercorns
  • ½ teaspoon dried leaf thyme, or 4 fresh thyme sprigs
  • 2 quarts cold water
  • Chopped fresh parsley
  • 8 small oval slices of French bread, or 1½ cups croutons, browned
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 71kcal (4%)
Total Fat 1g (1%)
Saturated Fat 0g (1%)
Cholesterol 4mg (1%)
Total Carbohydrate 11g
Dietary Fiber 5g
Sugars 2g
Protein 5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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