Corn and Split Pea Chowder
1 cup green or yellow split peas
2 tsp. (reduced sodium) vegetable or chicken bouillon such as Better Than BouillonTM
3 cups water
1 cup frozen corn
1 Tbsp. instant chopped onion or 1 small onion chopped
2 stalk celery with tops chopped
2 carrots, peel and diced small
¼ tsp salt
½ tsp dry thyme
¼ cup chopped fresh parsley or 1 tsp. dry
Rinse peas. In medium saucepan, combine peas, broth and water. Heat to boiling, reduce heat to slow boil, cover and cook 30 min.
Stir in corn, onion, celery, carrot, salt and cook 25 minutes longer or until peas are tender.
Stir in chopped parsley and thyme before serving.
Add additional water if needed.
Note: You may blend half or all of soup in blender if thicker, smoother texture is desired.
Note: Better Than BouillonTM is made from USDA-inspected meats. Unlike bouillon, meat is the first ingredient instead of salt and sodium content is about? less. The product line includes chicken, beef, clam, ham, turkey, mushroom, lobster, vegetable, and chili. You can also substitute a no-salt-added bouillon such as Herb Ox or a vegetarian style bouillon.
Yield: 4 servings
PER SERVING:
CALORIES: 160
FAT: 0g SATURATED FAT: 0g
CHOLESTEROL: 0.3mg
CARBOHYDRATE 30g
FIBER: 2g
SODIUM: 310mg
PROTEIN 10g
WeightWatchers Points: 3
Diabetic Exchange: 2 carbohydrate + 1 vegetable + 1 lean protein
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