Traditional split pea soup made hearty without pork—ideal for vegetarians but still warm, filling, and flavorful.
Ingredients:
1 pound dried split peas
1 stalk celery, diced
2 large carrots, peeled and diced 2 (14.5 ounce) cans low-fat, low sodium chicken broth
3 cups water
salt and pepper to taste
Directions:
Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.
