Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dry split peas; washed 1/2 ts Salt
1 1/2 qt Water 1 ts Garlic; minced
1/2 c Onion; 16 oz Can stewed tomatoes;
2 c Celery; sliced -including juice
1 c Carrot; sliced 10 oz Can Chicken broth;
1/2 ts White pepper; ground 1 Tomato; diced fine

Combine the washed peas, water, onion, celery, and carrot in a large
pot. Bring to a boil and reduce heat to simmer; cover and continue
cooking for 2 hours, stirring occasionally. Add more water if
necessary. Season soup with pepper, salt, and garlic; continue
cooking for 15 minutes for 15 minutes or untill peas are tender. Add
canned tomatoes with liquid and chicken broth. Puree the soup in a
blender or in a foof processor fitted with steel blade. Return
pureed soup to pot; reheat over moderate heat, stirring, Garnish
with diced tomato at serving time.

Food exhanges per serving: 2 STARCH EXCHANGES plus 1/2 LEAN MEAT
EXCHANGE

CHO: 33g; PRO: 12g; FAT: 1g; CAL: 178;

Low-sodium diets: Omit sal. Substiture unsalted canned tomatoes and
broth. From the files of Al Rice, North PoleAlaska, Feb 1994
Submitted By SERGE CYR On 12-02-95

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