Split Pea Soup

    PREP: 20 minutes COOK: 1 hour 20 minutes MAKES 4 servings

    • 2 cups vegetable broth or chicken-flavor vegetable broth
    • 2 cups water
    • 1 cup dry split peas, rinsed and drained
    • 1⁄4 teaspoon dried marjoram, crushed
    • 1⁄8 teaspoon ground black pepper
    • 1 bay leaf
    • 1 9-ounce package frozen vegetable Italian-style sausage (such as Morningstar Farms), thawed slightly, halved lengthwise, and sliced into half-moon pieces
    • 2 medium carrots, halved lengthwise and sliced (1 cup)
    • 1⁄2 cup chopped celery (1 stalk)
    • 1⁄2 cup chopped onion
    • 2 cloves garlic, minced

    1. In a large saucepan combine broth, the water, split peas, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
    2. Stir in vegetable sausage, carrots, celery, onion, and garlic. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.

    PER SERVING: 314 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 1,176 mg sodium, 42 g carb., 15 g fiber, 24 g pro.


    Miso, a fermented soybean paste, can add rich flavor to soups and stews, not to mention protein and B vitamins. Add a teaspoon to the recipe to start and gradually add more to taste.