Sure this is warming. Sure it’s easy to make. Sure it’s low calorie, low carb and even low fat. But how much does it cost? Virtually nothing! Split peas are a huge bargain–and because they’re split, they cook in half the time of most whole beans. And they’re a nutritional powerhouse–lean protein out the wazoo. Triple this recipe and freeze what you don’t eat!
Preparation Time:  5 minutes
Cooking Time:  1 hour
Servings  4
Serving Size:

Ingredients:

1 medium onion
1 large carrot
2 cups green or yellow split peas
61/2 cups water
1 tasblespoon chili garlic paste or puree
Sea salt and pepper to taste

Directions:

Finely chop onion and carrot. Combine all ingredients and simmer covered, on low heat for 1 hour, or until peas are tender and soup thickens.

Tips:

Spice this baby up with a little Green Tabasco. Or, 3 seeded serrano chilies, chopped with the onion and carrot, and snuck into the broth.

Substitutions:

Try split yellow peas instead of green, and saffron instead of serranos, in the tips.

Nutrition Facts:

Fat Calories: 9.00 g
Total Fat:  1.00 g
Sat. Fat:  0.00 g
Cholesterol:  0.00 mg
Total Carbohydrate:  9.70 g
Fiber:  2.90 g
Sugars:  3.40 g
Protein:  2.50 g