"I love this soup because it simply simmers by itself on the stovetop," says Tracy Fay of Redmond, Oregon. "People are surprised to hear that it has only 1 gram of fat per serving because the texture is so creamy."
- 1 medium onion, chopped
- 1 cup chopped celery
- 9 cups water
- 1 package (16 ounces) dried green split peas
- 2 cups cubed peeled sweet potatoes
- 1 bay leaf
- 1-1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.
- Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through. Yield: 10 servings.
Originally published as Creamy Split Pea Soup in Light & Tasty October 2005, p27
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