1 lb. green split peas
1 carrot, chopped fine
1 onion, chopped fine
1 celery stalk, chopped fine
2 egg whites
1 tsp. dried spices or herbs according to your taste, as marjoram, thyme, mint, dill, and/or parsley
Pepper

Place peas, carrot, onion, and celery in a large pot. Cover with 8 cups water. Bring to a boil; cut back to a simmer and cook gently, covered, for 45 minutes. Preheat oven to 350 degrees.

Drain peas through a colander, reserving liquid for another soup if you wish. Puree peas and vegetables in a food processor, blender, or food mill and blend in egg whites. Add herbs or spices and pepper according to taste. This dish can be eaten hot or cold. Bake in 6 cup baking pan for 45 minutes.

Serving size: 1/8 recipe. 77 calories, 3 grams fat, 0 cholesterol, 21 milligrams sodium.