Split Pea Soup(Low-Fat) - cooking recipe

Ingredients

1 (16 oz.) pkg. dry split peas
2 celery stalks, diced
1 large onion, diced
8 c. water
2 medium potatoes, diced
1 tsp. salt
1/4 tsp. cracked, black pepper
3 tsp. beef bouillon
1 bay leaf
1/4 c. or so chicken broth

Preparation

Rinse peas in running cold water and discard any stones or shriveled peas.
Set aside.
In a 6-quart Dutch oven over medium heat, cook celery and onion in chicken broth or small amount of water.
Add remaining ingredients.
Bring to boiling.
Reduce to low.
Cover and simmer 45 minutes or until peas are very tender, stirring occasionally.
Discard bay leaf.
Fill blender 3/4 full at a time.
Cover and puree.
Pour into bowl and repeat.
Return to pot and keep hot.
Serve with a spoonful of nonfat plain yogurt. Very low-fat, virtually none.