Vegetarian Split Pea Soup

POINTS: 3 / 4??
MAKES: 7 servings
YIELD: About 1 cup per serving
CRISPY RATING: Not so tasty looking, but tasty tasting!

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  • 6 cup Vegetable Broth
  • 2 cup Dry Split Peas, rinsed
  • 1 medium Onions, chopped
  • 2 medium Stalks of Celery, chopped
  • 1 cup Carrots, chopped
  • 2 Garlic Cloves, minced
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Dried Basil
  • 1/4 tsp Ground Cumin

1. In large saucepan, combine all ingredients and bring to a boil. Reduce heat, cover and let simmer for 1 hour or until peas are tender, stirring occasionally. Add salt and pepper if desired toward end of cooking. Cool slightly.

2. In small batches, puree soup in blender. Return to pan and heat thoroughly.


1. I'd never made split pea soup before and was surprised at how easy this was. And it turns out great! You could add ham, if you are so inclined.

2. According to the nutrition facts from the magazine, it would be 3 points per serving. When I ran it through the recipe builder on WW, it said 4 points per serving. Personally, I count it as 3 because it's all healthy stuff, but decide for yourself!

Nutrition per serving, according to Light & Tasty - 204 cal; 1 g fat; 0 cholestrol; 1047 mg sodium; 37 g carbs; 13 g fiber; 14 g protein.

Recipe is from Light & Tasty Magazine - the February / March 2004 issue.

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