1/4 Lb split peas
4 Cups Nonfat Veg Chicken Broth, Low Sod — Or Water
1 Pound pumpkin — peel, chop
1 onion — chopped
1 Strip bacon — or beef
salt and pepper mixed fresh or dried herbs fresh thyme fresh parsley — chopped
Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley.
makes 6 servings
Origin: The Gazette; Le Caribec