Split-Pea Chowder
Yield
4 servingsPrep
25 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
potatoes
diced |
|
| 1 | cup |
split peas
|
*
|
| 1 | each |
carrots
grated |
|
| 1 | each |
celery stalks
chopped |
|
| ½ | teaspoon |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
potatoes
diced |
|
| 237 | ml |
split peas
|
*
|
| 1 | each |
carrots
grated |
|
| 1 | each |
celery stalks
chopped |
|
| 2.5 | ml |
basil
|
*
|
Directions
Bring water to a boil and add salt, onion, celery, potato and split peas.
Cook until vegetables are tender. Add grated carrot and basil.
Serve over whole grain toast, cooked whole wheat or brown rice.
