1 lb. dry split peas, washed
1 1/2 qts. water
1/2 c. chopped onion
2 c. sliced celery
1 c. sliced carrot
1/2 tsp. ground white pepper
1/2 tsp. salt
1 tsp. minced garlic
1 (16 oz.) can stewed tomatoes, including juice
1 (10 3/4 oz.) can chicken broth
1 tomato, diced fine
Optional - 10 ounce cooked ham, diced

Combine the washed peas, water, onion, celery and carrot in a large pot. Bring mixture to a boil and reduce heat to simmer; cover and continue cooking for 2 hours, stirring occasionally. Add more water if necessary. Season soup with pepper, salt and garlic; continue cooking for 15 minutes or until peas are tender.

Add canned tomatoes with liquid and chicken broth; allow to cool. Puree the soup in a blender or food processor fitted with steel blade (or leave vegetables whole). Return pureed soup to pot; reheat over moderate heat, stirring. Garnish with diced tomato at serving time. This is a very high fiber - vitamin - and - mineral rich recipe! 1 serving = 1 cup. Food Exchange per serving: 2 Starches plus 1/2 Meat. Per 1 ounce serving of ham add 1 Meat.