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Split Pea And Potato Soup Recipe
1 Tblsp unsalted margarine
1 med yellow onion, chopped
2 cups low sodium beef broth
2 cups water
1/2 cup dried split peas, rinsed
2 medium potatoes
1/4 tsp black pepper
1. Melt margarine in large heavy saucepan. Add onion and cook uncovered until soft. Stir in beef broth and water, bring to a boil. Add peas & potatoes, adjust heat so mixture bubbles gently, cover and
cook for 30 min or until tender. Remove from heat and cool 10 min.
2. In an electric blender or food processor, puree the soup in 3-5 batches, whirling each batch about 15 seconds. Return to pan and set over low heat to serving temperature. Add pepper
Serves 4.
Calories-173, Fat-4g, Sat Fat-1g, Cholesterol-0, Sodium-16mg
I use beef bouillon cubes to make the broth which may lower the fat a bit from canned beef broth. As with other broths, try putting in fridge and let fat congeal, then scoop off before using to cook.
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