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

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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