1 ( 16-oz ) Package Yellow Split Peas, Rinsed
1 Quart Low Sodium Vegetable Broth
2 Cups Water
1 Package Dried Onion Soup Mix
1 and 1/2 cups Baby Carrots, Rinsed and Sliced
2 Large Vidalia Onions, Chopped
6 Stalks Celery, Trimmed and Diced
1 Large or 2 Small Leeks, Stripped of Outer Leaves, Rinsed, and Chopped
2 Cloves Garlic, Minced
2 Tbsp Grey Poupon Dijon mustard
3 or 4 Tbsp Tamari or Soy Sauce ( I use Braggs Liquid Aminos )
2 Tbsp Balsamic Vinegar
Salt and Pepper to Taste
1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
3. Remove from heat and let sit for an hour at room temperature.
4. Puree, in several batches in a food processor or blender until smooth. Add pepper to taste. The sodium content made me decide to not add salt.
Per Serving: 170 calories, 30g carbs, 11g protein, 1.5g fat, 0mg cholesterol, 1,060mg sodium, 9g fiber
This recipe is from Judy Collins along with consulting by Jeanine Sherry and was in the Sunday Parade on 1 January 2012