Split Pea Soup

2 cups split peas, washed
2 quarts water
1 cup celery, sliced
½ cup onion, diced
1 cup carrots, chopped
1 cup potato, diced
1 clove garlic, minced
1 bay leaf
¼ cup fresh parsley, minced
½ tsp. oregano, crushed
½ tsp. basil, crushed
1 tsp. dried Italian seasoning
½ tsp. salt
Pinch cayenne

Combine all ingredients in a Dutch oven. 

Bring to a boil.  Reduce heat, cover and simmer 1 hour or until split peas are cooked through.

Remove bay leaf before serving. 

Yield: 10 servings (1 cup each)

PER SERVING:     
CALORIES: 158     
FAT: 0.6g            SATURATED FAT: 0g
SODIUM: 140mg
CARBOHYDRATE: 29g    
CHOLESTEROL: 0mg   
PROTEIN: 10g
FIBER: 11g

WeightWatchers Points:  2

Diabetic Exchange: 2 carbohydrate, 1 meat

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