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

1 cups dry split peas

8 ounces turkey ham, cubed

cup finely minced fresh Italian parsley


In a medium stockpot, heat 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 1 hours, until the peas are tender. Sprinkle with parsley and serve immediately.


Serves 8.

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