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Yellow Split Pea Soup Recipe

"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Cook: 1 hour

Ingredients

1 large onion, coarsely chopped
1 large celery rib with leaves, chopped
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 tablespoon butter
6 cups chicken broth
1 pound dried yellow split peas
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1/4 cup pistachios

Directions

In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender.
Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 374 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 959 mg sodium, 57 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.

Yellow Split Pea Soup published in Taste of Home December/January 2001, p17

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