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1 bag split peas
2 quarts water
1 can (14 ounces) low-sodium chicken broth
1 carrot, finely diced
2 small potatoes, diced
1 rib celery, sliced
1 small onion, chopped
1 bay leaf
1/2 teaspoon each: dried tarragon, basil and rosemary
1/4 cup chopped fresh parsley
Salt and pepper to taste
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Wash split peas. Add all the ingredients except fresh parsley in a Dutch oven and bring to boil. Reduce heat and
simmer two to three hours, stirring occasionally. Stir in parsley, remove bay leaf and serve. Serves six.
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Nutritional Analysis: calories 347; calories from fat 13; total fat 1.6 grams; saturated fat 0 grams; cholesterol 1
milligrams; sodium 266 milligrams; total carbohydrates 63 grams; fiber 21 grams; sugars 10 grams; protein 22 grams.
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