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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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7 points plus/serving. Recipe source: WW magazine (October 2011) Ingredients:
2 teaspoons canola oil |
1 onion, chopped |
2 carrots, sliced |
2 celery ribs, sliced |
1 (16 ounce) bag dried split peas, picked over, rinsed and drained |
2 (32 ounce) cartons vegetable broth |
1/4 teaspoon salt |
1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch cubes |
3 cups swiss chard, chopped |
Directions:
1. In a large soup pot over medium heat heat the oil and then add onion and cook , covered for 3-5 minutes.
2. Stir in carrots and celery, cook, covered, for another 3-5 minutes.
3. Stir in split peas, broth and salt and bring to a boil. Reduce heat and simmer covered for 45 minutes.
4. Stir in sweet potatoes and cook covered for 20 minutes.
5. Stir in swiss chard, cover and cook for 10 more minutes.
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