Bread And Roses Split Pea Soup

Recipe By : Bread and Roses Cafe

3 Points Per Serving

1 cup split peas -- previously dried

2 bay leaves

1/2 teaspoon thyme

10 cups water -- or vegetable stock

3 carrots -- cut in chunks

3 medium sweet potatoes -- cut in chunks

1 tablespoon olive oil

2 onions -- chopped

1 stalk celery -- sliced

2 garlic cloves -- diced

salt -- to taste

pepper -- to taste

1 pinch marjoram

2 tablespoons chopped parsley

In large pot, combine split peas, bay leaves, and water/vegetable stock. Bring to boil, skim foam, add thyme, cover and simmer 30 minutes. Add carrots and sweet potatoes and continue to cook until tender about 20 minutes longer. Remove bay leaves. In a separate pan, heat oil until hot and add onions. Saute until softened, about 3 minutes. Add celery and minced garlic and saute until softened. Add contents of pan to soup pot. Stir in marjoram and season to taste with salt and pepper. Simmer 5 minutes longer to blend flavours. Garnish with parsley.

Serving Size : 6

Per serving: 233 Calories; 3g Fat (11% calories from fat); 10g Protein; 45g Carbohydrate; 0mg Cholesterol; 46mg Sodium; 12 gm Fiber

Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat

Shared by: Angela