Split pea stew with chunky vegetables

4 servings

Ingredients

Quantity Ingredient
1½ cup Yellow split peas, dry
6 cups ;water
2 Plum tomatoes OR
1 medium Tomato; chopped
2 Garlic cloves; chopped
¼ cup Parsley; chopped
1 teaspoon Dill weed, dried OR
1 tablespoon Dill, fresh; chopped
2 cups Sweet potatoes; peeled,cubed
2 cups Broccoli florets, small
Chopped parsley for garnish

Directions

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

Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. 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 simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder 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; 38 mg sod; vegan

Source: Vegetarian Times, Jan 92/MM by DEEANNE

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