Serves: 10
Total Calories: 263

2 tablespoons organic extra virgin olive oil
1 cup onion diced
2 cloves garlic minced or pressed
2 cups carrots diced
2 cups split peas washed (removed broke pieces)
1 teaspoon cumin powdered
1 teaspoon freshly ground black pepper
1/2 cup barley
2 quarts water
2 teaspoons vegetable soup mix fat free
1 cup celery diced
1/2 cup cilantro chopped
12 ounces fully cooked ham (99% fat free) diced

1. Heat olive oil in a 5-quart kettle.
2. Lightly sauté onions and garlic.
3. Add carrots, split peas, cumin, black pepper, barley, water, and soup base.
4. Cover pot and simmer for 1 hour.
5. Just before end of cooking, add celery and cilantro.
6. Turn off heat and add ham.
7. Serve with Apple and Arugula Salad and whole-grain rye bread.

Nutritional Facts:

Serves: 10
Total Calories: 263
Calories from Fat: 26

More Recipes from the 7 Color Cuisine Cookbook:
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Split Pea Soup with Ham
Apple and Arugula Salad
Mediterranean Meat Loaf
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