Split Pea Soup

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

Yield:

8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

Note:

501 Delicious Heart Healthy Recipes

January 2001
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