Post by JJ Judkins on Nov 7, 2010 19:06:12 GMT -6
SPLIT PEA SOUP
Yield: 4 (1 cup) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: www.diabeticgourmet.com/book_archive/details/24.shtml
INGREDIENTS
1 cup green or yellow split peas
6 cups water
1 tablespoon low-sodium chicken
or vegetable bouillon granules
1 carrot, sliced
1 onion, quartered
Pinch dried leaf marjoram
Pinch dried leaf thyme
Dash red (cayenne) pepper
1 teaspoon imitation bacon bits
DIRECTIONS
Rinse split peas; soak overnight if possible.
In a large saucepan, place all ingredients except
bacon bits. Bring to a boil. Cover, reduce heat
and simmer 45 minutes until tender.
If a smooth soup is desired, process in a blender or
a food processor fitted with the metal blade.
Return to saucepan to warm before serving;
add bacon bits for a meaty taste.
Nutritional Information Per Serving (1 cup):
Calories: 184, Fat: 1 g, Cholesterol: 0 mg,
Carbohydrate: 33 g, Protein: 13 g, Sodium: 28 mg
Diabetic Exchanges: 2 Starch/Bread, 1 Meat
Yield: 4 (1 cup) servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: www.diabeticgourmet.com/book_archive/details/24.shtml
INGREDIENTS
1 cup green or yellow split peas
6 cups water
1 tablespoon low-sodium chicken
or vegetable bouillon granules
1 carrot, sliced
1 onion, quartered
Pinch dried leaf marjoram
Pinch dried leaf thyme
Dash red (cayenne) pepper
1 teaspoon imitation bacon bits
DIRECTIONS
Rinse split peas; soak overnight if possible.
In a large saucepan, place all ingredients except
bacon bits. Bring to a boil. Cover, reduce heat
and simmer 45 minutes until tender.
If a smooth soup is desired, process in a blender or
a food processor fitted with the metal blade.
Return to saucepan to warm before serving;
add bacon bits for a meaty taste.
Nutritional Information Per Serving (1 cup):
Calories: 184, Fat: 1 g, Cholesterol: 0 mg,
Carbohydrate: 33 g, Protein: 13 g, Sodium: 28 mg
Diabetic Exchanges: 2 Starch/Bread, 1 Meat