1 pound of dry split peas, washed
1 and a 1/2 quarts of water
1/2 cup of chopped onion
2 cups of sliced celery
1 cup of sliced carrots
1/2 teaspoon of ground white pepper
1/2 teaspoon of salt
1 teaspoon of minced garlic
1 sixteen (16) ounce can of stewed tomatoes, including the juice
1 ten & 3/4's ounce can of chicken broth
1 tomato, diced fine

Combine the washed peas, water, onion, celery, and carrots in a large pot. Bring the mixture to a boil and reduce the heat to simme; cover and continue cooking for 2 hours, stirring occasionally.

Add more water if necessary. Season the soup with the pepper, salt and garlic; continue cooking for 15 minutes or until the peas are tender.

Add the canned tomatoes with the liquid from them and the chicken broth; all this to cool.

Puree the soup in a blender or in a food processor fitted with a steel blade.

Return pureed soup to the pot; reheat over a moderate heat, stirring.

Garnish with diced tomato at serving time.

= makes 10 servings (yield: 10 cups)
1 serving = 1 cup
1 serving = 2 starch plus 1/2 meat/protein

Calories = 178
g protein = 12
g carbohydrate = 33
g dietary fiber = 7.7
g fat - total = 1
mg cholestrol = 0
mg sodium = 362

*NOTE* low sodium diets omit the salt. Substitute unsalted canned tomatoes and broth.

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