Low Fat Bean Recipes

Ingredients:

1 lb green split peas -picked over and rinsed
2 carrots -cut into 1-inch pieces
1 leek -white part only -cut lengthwise in half
1 medium onion, halved lengthwise
4 large garlic cloves, peeled
1 sprig fresh thyme -or 1/2 teaspoon dried thyme
1/2 tsp finely chopped fresh rosemary or 1/4 teaspoon dried rosemary --
crushed
1 bay leaf
1/4 tsp ground cardamom
salt, to taste
ground black pepper, to taste
fresh minced dill, for garnish -optional

Instructions:

1. In a soaked 4-quart clay pot or a Dutch oven, combine peas, carrots,
leek, onion, garlic, thyme, rosemary, bay leaf and cardamom. Pour in 6 cups
of water.

2. Cover the pot and place in cold oven. Set oven temperature to 450°F;
cook until peas are soft, about 1 to 1 1/4 hours. Check soup by stirring,
the peas should be soft and mushy.

3. With a slotted spoon, remove the carrots, leek, onion, thyme sprig if
used, and bay leaf. Mash the soft garlic cloves into the soup. Season to
taste with salt and pepper. Garnish with dill. For a thinner soup, add
vegetable broth.

Makes 10 servings. Preparation time: About 18 to 20 minutes. Cooking time:
About 1 to 1 1/4 hours.

Per serving: About 176 cal, 12 g pro, 32 g car, 1 g fat, 5% cal from fat, 0
mg cholesterol, 128 mg sod, 7 g fiber.

Reprinted with permission from "The Best of Clay Pot Cooking" by Diana
Jacobi (Collins Publishers San Francisco, 1995).

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 1