6 servings (1 1/4 cups)
Ingredients:
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 tsp garlic, minced
8 cups fat free chicken broth
1 lb split peas, checked and rinsed
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
1 tsp table salt
1/2 tsp black pepper
Directions:
Spray a large soup pot.
Heat up on medium high
Add the onion, celery and carrot.
Stir and saute until the vegetables turn soft, about 5 minutes.
Add the garlic and continue to cook for a minute more.
Add the rest of the ingredients and bring to a boil.
Lower the heat and simmer for at least an hour.
Remove the bay leaf before serving.
Suggested Serving: You can blend the soup to your desired consistency.
Serve with homemade croutons.
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