Split Pea Soup - 18g Carbs, 6g Fiber, 4g Sugar
Yield: 4 servings
From: Cooking with The Diabetic Chef
1/2 slice bacon, diced
1/2 medium onion, diced
1/4 medium carrot, diced
1/4 stalk celery, diced
1 tsp garlic, minced
1/4 tsp thyme
1/3 tsp marjoram
1/4 lb split peas, dried
3 cups chicken stock
1/4 tsp salt
1/8 tsp white pepper
Heat a medium pot over medium heat. Add the bacon, cook,
and render the fat. Add the onion, carrot, celery, and
garlic and cook for 5 minutes, or until the vegetables are
tender. Add thyme, marjoram, split peas, and chicken stock.
Bring to a simmer and cover for 1-1/2 - 2 hours, stirring
occasionally to prevent burning on the bottom of the pot.
Pour the mixture into a food processor and blend until
smooth. Add the salt and white pepper and mix well.
Nutritional per Serving (about 1 cup):
131 Calories, 3g Fat, 5mg Cholesterol, 254mg Sodium,
18g Carbs, 6g Dietary Fiber, 4g Sugars, 9g Protein
Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1/2 Fat