Split Pea Soup

Makes 8 servings

Per serving (1/8 of recipe): 159 calories; 0.6 g fat; 0.1 g saturated fat; 3.2% calories from fat; 0 mg cholesterol; 10.6 g protein; 29.3 g total carbohydrates; 1.8 g sugar; 13.9 g fiber; 323 mg sodium; 37 mg calcium; 1.9 mg iron; 2.6 mg vitamin C; 1512 mcg beta-carotene; 0.3 mg vitamin E

Directions

This extraordinary soup contains no added fat and is easy to make on the stove or in a slow cooker.

• 2 cups dry split peas
• 6 cups hot water
• 1 cup sliced or chopped carrots
• 1 cup sliced celery
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper

Rinse split peas, then place in a large pot with remaining ingredients.
Bring to a simmer, then cover loosely and cook until split peas are tender, 1 to 2 hours.
 Or, place all ingredients into a slow cooker.
 Cover and cook on high for 3 to 4 hours, or until split peas are soft and vegetables are tender.
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Recipe from Food for Life by Neal Barnard, M.D.; 
    recipe by Jennifer Raymond, M.S., R.D.