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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Top this soup with fat-free croutons and serve with sliced apples. Ingredients:
1 tablespoon reduced-calorie margarine |
1 1/2 cups minced onion |
2/3 cup diced carrots (about 2 medium) |
1/2 cup diced celery (about 2 stalks) |
3 garlic cloves, minced |
8 cups water |
1 (16-ounce) package dried split green peas, rinsed and drained |
3/4 cup peeled, diced baking potato (about 1 medium) |
1/4 cup minced fresh basil |
2 tablespoons minced fresh oregano |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 slices reduced-fat, lower-salt ham, finely chopped |
Directions:
1. Heat margarine in a large Dutch oven over medium heat until margarine is melted; add onion and next 3 ingredients. Cook 10 minutes or until vegetables are tender, stirring constantly. Add water, split peas, and potato. Bring to a boil; cover, reduce heat, and simmer 1 hour or until peas are tender.
2. Stir in basil and remaining ingredients.
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