| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Split peas; cleaned |
| 1 |
cn |
(14 1/2 oz) chicken broth (Health Valley was recommended; but any is ok, just note fat % if your goal is Low Fat) |
| 2 1/2 |
c |
Water |
| 1 |
md |
Yellow onion; chopped |
| 1 |
md |
Carrot; peeled, halved lengthwise, and sliced |
| 1 |
|
Stalk celery; thinly sliced, (include leaves) |
| 6 |
oz |
Very lean diced ham; (Healthy Choice is good.) |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Ground black pepper |
INSTRUCTIONS
(less then 1gram fat per serving....husband liked it and he IS NOT a soup-
man!)
Combine all ingredients in 3-quart pot, and bring to boil over high heat.
Reduce the heat to low, cover, and simmer, stirring occasionally, for about
45 minutes to 1 hour, or until the peas are soft and the liquid is thick.
Serve soup hot.
1-cup serving: Calories=110; Fat=1 gram. Good source of protein and fiber.
Posted to recipelu-digest Volume 01 Number 457 by Abtaxel <Abtaxel@aol.com>
on Jan 5, 1998
A Message from our Provider:
“Give God what’s right — not what’s left.”