Split pea soup with chunky vegetables

4 servings

Ingredients

Quantity Ingredient
1½ cup Split peas, yellow, dry
6 cups ;water
2 Tomatoes, plum; chopped
1 medium Onion; chopped
2 Garlic cloves; chopped
¼ cup Parsley; chopped
1 teaspoon Dill weed, dried
2 cups Sweet potatoes; peeled and cubed
2 cups Broccoli florets
Chopped parsley for garnish

Directions

Soak peas in 4 cups of water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes.

Simmer, covered, until peas are very soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixture until smooth, adding a little extra water if necessary. Return pureed peas to the saucepan. Cover and keep warm.

In a large deep pot, combine onion, garlic,parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simemr 6 to 7 minutes. Add broccoli and simmer another 6 to 8 minutes, or until broccoli is tender but still crunchy. Add pea mixture reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4.

Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38mg sod Source: Vegetarian Times, January 1992/MM by DEEANNE

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