Email to Phyllis_ aka_ Filus      

Split Pea Soup

Source of Recipe

Light and Easy Diabetes Cuisine by Betty Marks

SPLIT PEA SOUP
Exchanges
Yield: 4 (1 cup) servings

1 cup green or yellow split peas
6 cups water
1 tablespoon low-sodium chicken...or...vegetable bouillon granules
1 carrot, sliced
1 onion, quartered
Pinch dried leaf marjoram
Pinch dried leaf thyme
Dash red (cayenne) pepper
1 teaspoon imitation bacon bits

Rinse split peas; soak overnight if possible.

In a large saucepan, place all ingredients except bacon bits. Bring to a boil. Cover, reduce heat and simmer 45 minutes until tender.

If a smooth soup is desired, process in a blender or a food processor fitted with the metal blade. Return to saucepan to warm before serving; add bacon bits for a meaty taste.

One 1-cup serving equals: Calories: 184, Fat: 1 g, Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 13 g, Sodium: 28 mg ++++ Exchanges: 2 Starch/Bread, 1 Meat