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Split Pea Soup

Yield 8 servings (serving size: 1 cup)
Top this soup with fat-free croutons and serve with sliced apples.

Ingredients

  • 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

Nutrition Information

  • calories 252
  • caloriesfromfat 8 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16.6 g
  • carbohydrate 43.7 g
  • fiber 4.7 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 326 mg
  • calcium 0.0 mg

How to Make It

  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. Stir in basil and remaining ingredients.

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