Split Pea Soup from Healthy Diabetic Recipes

Split Pea Soup Recipe

Recipe Ingredients:

1 lb dry split peas, washed
1 1/2 qt water
1/2 cup chopped onion
2 cups celery
1 cup sliced carrot
1/2 tsp freshly-ground white pepper
1/2 tsp salt
1 tsp minced garlic
1 can stewed tomatoes - (16 oz), with juice
1 can chicken broth - (10 1/2 oz)
1 tomato, diced fine

Recipe Instructions:

Combine the washed peas, water onion, celery, and carrot in a large pot. Bring mixture to a boil and reduce heat to simmer; cover and continue cooking for 2 hours, stirring occasionally. Add more water if necessary.

Season soup with pepper, salt, and garlic; continue cooking for 15 minutes or until peas are tender. Add canned tomatoes with liquid and chicken broth; allow to cool.

Puree the soup in a blender or in a food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring.

Garnish with diced tomato at serving time.

This recipe yields 10 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1/2 Lean Meat.

Nutrition Facts: Carbohydrates 33g; Protein 12g; Fat 1g; Calories 178; Fiber 7.7g; Sodium 362mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted canned tomatoes and broth.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 10

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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