Golden Split Pea Soup
	
	This savory soup is a pretty gold color - perfect for all meals 
	from fancy to simple. It is made with yellow split peas and lots of 
	onions and complimentary seasonings.
	
	2 tsp vegetable oil
	2 cups chopped onion
	2 cups diced potatoes, skin on
	12 ounces yellow split peas (1-1/2 cups)
	5-6 cups low-sodium chicken broth
	1 cup water
	1/2 tsp onion powder
	1 tsp poultry seasoning
	
	Place the vegetable oil in a large soup pot or Dutch-oven style pan. 
	Heat over medium-high. Add the onion and saute until golden, about 
	2-3 minutes. Add the rest of the ingredients and mix well. Bring to 
	a boil then lower heat to simmer. Cook uncovered until the peas are 
	tender, about 45 minutes. Serve hot. Optional serving suggestion: 
	This soup goes well with a tossed spinach salad.
	
	Speed tip: Buy a bag of frozen chopped onions to save time. If you 
	are using these, allow a little more time for them to brown. Cook's 
	notes: you can make your own poultry seasoning. Use a pinch each of 
	thyme, sage, marjoram, rosemary, black pepper and nutmeg. For low-sodium 
	broth, use the low-sodium granules or buy a canned broth, which contains 
	less than 300 mg of sodium per serving.
	
	Serves 8. Each 1 cup serving: 181 calories, 1.5 g fat, 0 g saturated fat, 
	0 mg cholesterol, 135 mg sodium, 28 g carbohydrate, 10 g fiber, 4 g sugars, 
	14 g protein.
	
	Diabetic exchange: 2 bread, 1 vegetable.
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