Herbed Split Pea Soup

Recipe Ingredients

1 lb	454g / 16oz	Green split peas - picked over,
		Rinsed and drained
4 cups	948ml	Low-sodium vegetable broth
2		Leeks - (to 3) - cleaned, sliced
2		Carrots - diced
1/2 teaspoon	2.5ml	Dried marjoram
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Grated nutmeg
1/2		Frozen chopped spinach - (10-oz pkg) - thawed
1 tablespoon	15ml	Lemon juice

Recipe Instructions

In a large nonstick saucepan or Dutch oven, bring the peas, broth, leeks, carrots, marjoram, pepper, nutmeg and 4 cups water to a boil. Reduce the heat and simmer, covered, until the peas are tender, about 40 minutes.

With a slotted spoon, transfer the vegetables to a blender or food processor. Puree, then return to the saucepan. Stir in the spinach and lemon juice. Cook until heated through, about 5 minutes.

This recipe yields 8 servings.

Per Serving: 250 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 74 mg Sodium, 47 g Total Carbohydrate, 5 g Dietary Fiber, 16 g Protein, 82 mg Calcium.

Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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