From Paulette Vickery's Recipe Collection

WW: HERBED SPLIT PEA SOUP

soups, vegetables

1 lb green split peas
4 cup vegetable broth
3 each leeks, sliced
2 each carrots, diced
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 pkg chopped spinach
1 tablespoon lemon juice

In a large nonstick dutch oven bring the peas, broth, leeks, carrots, marjoram, pepper, nutmeg, and 4 cups water to a boil. Reduce the heat and simmer covered until peas are tender, about 40 minutes. With a slotted spoon transfer the vegetables to a blender or food processor. Puray, then return to the dutch oven. Stir in the spinach and lemon juice and cook until heated through, about 5 minutes. Per serving: callories 250, total fat 1 G, saturated fat 0 G, cholesterol 0 MG, sodium 74 MG, carbohydrate 47 G, fiber 5 G, protein 16 G, calcium 82 MG, points 4.

Yield: 8 servings




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