Adapted from FRESH START, by Julee Rosso (Crown Trade Paperbacks, 1996) – CSPI Nutrition Action Health Newsletter
Smoky Pea Soup
7 cups low-sodium vegetable broth
2 ribs celery, coarsely chopped
3 small onions, coarsely chopped (about 1 cup)
1 cup finely grated carrots
2 Tbs. finely minced garlic
1½ cups dry split peas
8 ounces turkey ham, cubed
¼ cup finely minced fresh Italian parsley
In a medium stockpot, heat ¼ cup of the broth over medium heat and cook the celery, onion, carrots, and garlic for about 10 minutes, until tender.
Stir in the peas and ham and cook for 1 minute.
Add the remaining broth, bring to a boil, reduce the heat, and simmer for about 1¼ hours, until the peas are tender. Sprinkle with parsley and serve immediately.
4 Points / PER SERVING (1 cup):
Calories: 220 Sodium: 460 mg
Total Fat: 3 grams Cholesterol: 40 mg
Saturated Fat: 1 gram
Carbohydrates: 28 grams
Fiber. 11 grams
Protein: 20 grams