Split Pea Soup

  Ingredients

Split Pea Soup

Calories 343 (4% from fat)
Fat 1.3 gram
Saturated Fat .6 gram
Cholesterol 16 mg.
Sodium 577 mg.
Carb. 76 gram
Fiber 29 gram
Sugar 7 gram
Protein 33 gram

Please Note: This recipe is higher in sodium. If you are on a restricted sodium diet you might consider another option.

4 Tbsp. fresh chives
(You can use dried chives if fresh aren't available.)

4 Tbsp. fat-free plain yogurt

1 1/2 Tbsp. low fat buttermilk

1/2 tsp. Splenda
(We used the box that measures cup for cup like sugar)

1 can (14.5 oz.) reduced sodium chicken broth

5 cups water

2 packets Herb Ox No Sodium Chicken or Beef Stock

1 bag (14 oz.) green split peas (rinsed and drained)

1/2 bag (7 oz.) yellow split peas (rinsed and drained)

3 large carrots (approx. 7.5 oz.) diced

6 oz. 96% fat free ham, diced

2 cloves garlic, minced

1/4 cup chopped onion

1. Dice up the chives and then mix them together with the yogurt, buttermilk and Splenda. This is the soup topping. Cover and refrigerate until needed.

2. Put the remaining nine ingredients, chicken broth through chopped onion into a soup pan. Bring it to a boil, stirring occasionally.

3. Once it's boiling, reduce the heat to simmer and cover the pot. Cook for 1 hour, stirring occasionally.

4. Put batches of the soup in a blender or food processor and puree until it's smooth. Once it's all thoroughly blended together, put it back in the soup pot and on the stove. Simmer for another 30 minutes and the soup is ready. Remove from the heat and serve.


Yield: 6 Servings (1 cup per serving)