Yellow Split Pea Soup - e
Source of Recipe
Taste of Home Magazine 2001
Yellow Split Pea Soup
Exchanges
Serves: 6
1 large onion coarsley chopped
1 large celery rib with leaves, chopped
1 T. olive or canola oil
1 T. stick margarine
6 c. low-sodium chicken broth
1 lb. dry yellow split peas
2 T. lemon juice
1/2 tsp. ground cumin
1/2 tsp. pepper
2 T. minced fresh parsley
1/4 c. pistachios
In a large sauce pan, saute onion and celery in oil and margarine until tender. Add broth; bring to a boil. Add peas, return to a boil. Reduce heat, cover and simmer for 1 hour or until peas are tender. Stir in lemon juice, cumin and pepper; simmmer for 5 minutes. In small batches puree soup in blender, return to pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.
One 1-cup serving equals: 374 calories...7 gm fat(1 gm saturated)...0 cholesterol...700mg sodium...57 gm carbohydrate 1 gm fiber 24 gm protein ++++Exchanges: 3 starch...2 lean meat...1 vegetable
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