Hearty Split-Pea Soup

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This hearty soup supplies an abundance of fiber and protein. It's the
perfect mate to a colorful salad or a piece of crusty bread.

Number of Servings: 6

1 teaspoon olive oil
1 tablespoon broth or stock
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, halved lengthwise and thinly sliced crosswise
3/4 cup split peas
2 tablespoons tomato paste
1/2 pound smoked turkey breast, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon rubbed or ground sage
4 1/2 cups water
1/3 cup small pasta shapes
1/4 cup grated Parmesan

Heat oil and broth in nonstick Dutch oven over medium heat. Add onion
and garlic to pan and cook, stirring frequently, until onion is golden
brown, about 7 minutes. Add carrots to pan and cook, stirring
frequently, until crisp-tender, about 5 minutes.

Stir in split peas, tomato paste, turkey breast, salt, pepper, sage, and
water, and bring to a boil. Reduce to a simmer, cover, and cook 30
minutes.

Uncover, add pasta, and cook until pasta and split peas are tender,
about 15 minutes. Divide into 6 equal portions. (Unused portions will
keep for 3 to 4 days in the refrigerator, 2 to 3 months in the freezer.)
Serve sprinkled with Parmesan.

Tips:

About Smart Soup Picks
Want a soup that's substantial enough to be a meal in itself? Try one
made from legumes (split peas, beans, lentils) or packed with
vegetables, beans, and pasta. On the other hand, if you prefer a
broth-based soup -- chicken noodle, mushroom beef, miso -- you'll want
to pair it with a sandwich or salad. And what about cream of soups? No
surprise he Assume that they are indeed made with cream and are high
in calories.



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