UNFINISHED - Judy Collins Split Pea Soup

By Hklbrries

Judy Collins rhapsodizes about homemade soups: “I used to make my own bread from scratch and baked both bread and pies on a woodstove. But I’ve stopped eating sugar and flour. Now I love making soups; they’re one of the secrets of good health. They’re cooked for a long time so everything delicious gets spread throughout for a wonderful flavor. When I’m on the road, I have this soup for lunch or dinner because I find it enormously satisfying.”

Judy Collins

Ingredients

• 1 (16-oz) package yellow split peas, rinsed
• 1 (10 1/2-oz) cans chicken broth
• 2 cups water
• 1 package dried onion soup mix (preferably Lipton)
• 1 1/2 cups baby carrots, rinsed and sliced
• 2 large Vidalia onions, chopped
• 6 stalks celery, trimmed and diced
• 1 large or 2 small leeks, stripped of their outer leaves, rinsed, and chopped
• 2 cloves garlic, minced
• 2 tbsp Grey Poupon Dijon mustard
• 3 or 4 tbsp tamari or soy sauce
• 2 tbsp balsamic vinegar
• Salt
• Pepper

Preparation

Step 1

Nutritional Information:
Per serving
170 calories
30 g carbohydrates
11 g protein
1.5 g fat
0 mg cholesterol
1060 mg sodium
9 g fiber