Top this soup with fat-free croutons and serve with sliced apples.
Oxmoor House JANUARY 2001
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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