1Tbsp olive oil 1 cup yellow split peas
2 cups shopped onion 1 cup green split peas
2 cups chopped carrot 8 cups fat-free chicken broth
2 cups finely chopped celery 1 ½ tsp salt-free seasoning blend
½ Tbsp minced garlic 1 tsp salt
In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 ½ hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through and serve.
(Recipe retrieved from www.allrecipes.com)