Top this soup with fat-free croutons and serve with sliced apples.
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
How to Make It
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.
This is a good recipe. I modified it by using two 32 oz boxes of chicken stock and I used dried herbs instead of fresh. I also added an extra celery stalk.
I used two bay leaves and about a teaspoon each of oregano, basil, rosemary and sage.
The peas actually cooked in an hour which was great. I was afraid it would take longer. It was like mom used to make. The potato really makes it a little thicker. Lots of the other recipes I contemplated did not have potato.
I will certainly make this again. The fiancee loved it. I actually made it at his request.
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