Split Pea Soup

Top this soup with fat-free croutons and serve with sliced apples.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 8%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.6g
  • Carbohydrate: 43.7g
  • Fiber: 4.7g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 326mg
  • Calcium: 0.0mg


  • 1 tablespoon reduced-calorie margarine
  • 1 1/2 cups minced onion
  • 2/3 cup diced carrots (about 2 medium)
  • 1/2 cup diced celery (about 2 stalks)
  • 3 garlic cloves, minced
  • 8 cups water
  • 1 (16-ounce) package dried split green peas, rinsed and drained
  • 3/4 cup peeled, diced baking potato (about 1 medium)
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 slices reduced-fat, lower-salt ham, finely chopped


  1. 1. Heat margarine in a large Dutch oven over medium heat until margarine is melted; add onion and next 3 ingredients. Cook 10 minutes or until vegetables are tender, stirring constantly. Add water, split peas, and potato. Bring to a boil; cover, reduce heat, and simmer 1 hour or until peas are tender.
  2. 2. Stir in basil and remaining ingredients.
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