In a Saucepan
Chock-Full-of-Vegetables Split Pea Soup
1 tablespoon olive oil
1 onion, chopped
1 leek, halved lengthwise and sliced
3 carrots, diced
2 celery stalks, sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1 (1-pound) package yellow split peas, picked over, rinsed, and drained
1 large all-purpose potato, scrubbed and diced
8 cups reduced-sodium vegetable broth
¾ teaspoon salt
¼ teaspoon black pepper
2 bay leaves
¾ cup fat-free sour cream
1 Heat oil in large nonstick saucepan over medium heat. Add onion, leek, carrots, celery, garlic, and oregano; cook, stirring, until onion is golden, about 8 minutes.
2 Add split peas, potato, broth, salt, pepper, and bay leaves to pot and bring to boil. Reduce heat and simmer, covered, until split peas are almost tender, about 45 minutes. Remove bay leaves. Ladle soup evenly into 8 soup bowls; top with sour cream.
PER SERVING (1 cup soup and 1½ tablespoons sour cream): 313 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 429 mg Sod, 57 g Total Carb, 7 g Total Sugar, 21 g Fib, 15 g Prot, 95 mg Calc.
HEALTHY EXTRA
Add 1 zucchini, cut into ½-inch dice, to the soup along with the split peas in step 2.