Split Pea Soup

This recipe takes awhile but it turned out pretty well. You could substitute the chicken broth/boullion with a ham bone or salt pork but of course that would change the caloric content quite a bit! It takes awhile to cook and you have to make sure it's done. Also it's supposed to serve 6 but a whole serving is too much for me.

Split Pea Soup

1/8 cup olive oil
1 cup yellow onion, chopped
2 cloves garlic, minced
6 cups Swanson 99% fat free chicken broth
2 cubes chicken bullion
2 cups chopped carrots
2 cups chopped new red potatoes, with skins
1 pound dried split peas, rinsed
1-2 tsp Mrs. Dash table recipe seasoning
1 tsp oregano
1/2 tsp onion powder if desired
salt and pepper to taste

Directions: In a soup pot, cook onion and garlic in olive oil over medium heat until onion is translucent. Add broth, carrots, potatoes, boullion, and seasonings and heat to boil. Add 1/2 of the peas and simmer uncovered for 40 minutes. Stir often and skim foam off the top as it cooks. Add remaining peas and cook for another 40 minutes or until peas are soft. The soup should be thick and may require a little additional water.

Serves 6

Calories: 381
Protein: 35
Carbs: 100
Fat: 16