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Low Fat Quebec Pea Soup with Red Lentils


1 ham bone, meaty
3 cups split peas, yellow and green
3/4 cup red lentils
3/4 cup barley
2 cups winter squash, grated
1 large onion, chopped
2 stalks celery, diced
1/2 teaspoon cumin
1/4 teaspoon marjoram, ground
1 teaspoon salt
pepper

Serving Size : 12

Place bone in 4 quarts of water, bring to a boil and cook until meat is tender. Strip meat from bone and return meat to pot. Add peas, lentils, barley, vegetables and seasonings. Bring to boil, reduce heat and simmer about 2 1/2 hours. Adjust seasonings.

Per serving (excluding unknown items): 52 Calories; less than one gram Fat (6% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 185mg Sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.