Split Pea Soup

Recipe Ingredients

1 lb	454g / 16oz	Dry split peas - washed
1 1/2		Water
1/2 cup	31g / 1.1oz	Chopped onion
2 cups	220g / 7.8oz	Celery
1 cup	110g / 3.9oz	Sliced carrot
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Minced garlic
1		Stewed tomatoes - (16 oz) - with juice
1		Chicken broth - (10 1/2 oz)
1		Tomato - diced fine

Recipe Instructions

Combine the washed peas, water onion, celery, and carrot in a large pot. Bring mixture to a boil and reduce heat to simmer; cover and continue cooking for 2 hours, stirring occasionally. Add more water if necessary.

Season soup with pepper, salt, and garlic; continue cooking for 15 minutes or until peas are tender. Add canned tomatoes with liquid and chicken broth; allow to cool.

Puree the soup in a blender or in a food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring.

Garnish with diced tomato at serving time.

This recipe yields 10 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1/2 Lean Meat.

Nutrition Facts: Carbohydrates 33g; Protein 12g; Fat 1g; Calories 178; Fiber 7.7g; Sodium 362mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted canned tomatoes and broth.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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