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Split Pea Soup 2

Split Pea Soup 2
Split Pea Soup 2
This healthy recipe comes from NDSU Extension Service.


2 Tbsp. canola oil

1 large onion, chopped

1 c. chopped celery

1 c. chopped peeled carrots

8 c. vegetable broth

2 tsp. dried leaf marjoram

1½ c. green split peas, dry


Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about eight minutes. Add marjoram; stir one minute. Add peas, then broth and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until vegetables are tender and peas fall apart (about one hour), stirring often

Makes six servings. Each serving has 260 calories, 5 g fat, 13 g protein, 42 g carbohydrate, 14 g fiber and 220 mg sodium.



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