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Green Split-Pea Soup

beans & legumes, soups & stews

1 pound green split peas
--picked over and rinsed
2 carrots
--cut into 1-inch pieces
1 leek
--white part only
--cut lengthwise in half
1 medium onion; halved lengthwise
4 large garlic cloves; peeled
1 sprig fresh thyme
--or 1/2 teaspoon dried thyme
1/2 teaspoon finely chopped fresh rosemary
- or 1/4 teaspoon dried rosemary --
1 bay leaf
1/4 teaspoon ground cardamom
salt; to taste
ground black pepper; to taste
fresh minced dill; for garnish

1. In a soaked 4-quart clay pot or a Dutch oven, combine peas, carrots, leek, onion, garlic, thyme, rosemary, bay leaf and cardamom. Pour in 6 cups of water.

2. Cover the pot and place in cold oven. Set oven temperature to 450F; cook until peas are soft, about 1 to 1 1/4 hours. Check soup by stirring, the peas should be soft and mushy.

3. With a slotted spoon, remove the carrots, leek, onion, thyme sprig if used, and bay leaf. Mash the soft garlic cloves into the soup. Season to taste with salt and pepper. Garnish with dill. For a thinner soup, add vegetable broth.

Makes 10 servings. Preparation time: About 18 to 20 minutes. Cooking time: About 1 to 1 1/4 hours.

Per serving: About 176 cal, 12 g pro, 32 g car, 1 g fat, 5% cal from fat, 0 mg cholesterol, 128 mg sod, 7 g fiber.

Reprinted with permission from "The Best of Clay Pot Cooking" by Diana Jacobi (Collins Publishers San Francisco, 1995).

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 1 serving

Preparation Time: 0:00

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