Split Pea and Lima Bean Soup with Chicken Recipe

Ingredients

Servings: 6, Serving Size: 1 1/2 cups

4 cups water

2 cups low-fat, low-sodium chicken broth

1 cup dried split peas, rinsed

1 pound boneless, skinless chicken breasts, cubes

15-ounce can lima beans, rinsed

2 cups baby carrots

2 medium ribs of celery, sliced

2 tbsp imitation bacon bits

2 tsp onion powder

1 tsp dried thyme, crumbled

1 tsp dried marjoram, crumbled

1/2 tsp salt

1/4 tsp pepper

Exchanges/Choices:

2 Starch

3 Very Lean Meat

Calories 270

Carbohydrate 32g

Dietary Fiber 11g

Sugar 6g

Fat 3g

Sodium 348mg

In a stockpot, bring water, broth and peas to a boil, stirring occasionally. Reduce the heat and simmer, covered for 45 minutes, or until the peas are tender.
Stir in the remaining ingredients. Simmer, covered for 30-40 minutes, or until the peas and carrots are tender and the chicken is cooked through, stirring occasionally. Serve hot.

Fun Facts / Cooking Tips
	In search for soup for diabetics? This high fiber and low fat soup is your right choice. This tasty and healthy soup recipe boasts tender chunks of chicken and plump baby carrots in a hearty base of split peas and lima beans. You can serve with a crisp salad of mixed lettuces and juicy tomatoes.

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