Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
¼ cup oil
½ cup onions	Peeled, washed, and chopped
2 cups no added salt diced canned tomatoes
½ cup carrots	Washed, peeled and chopped
¼ cup celery	Washed, trimmed and finely chopped
1 ½ cup green split peas
3 cloves s minced garlic	Washed, peeled and minced
6 cups reduced sodium chicken broth
½ teaspoon ground thyme
2 tablespoons Dijon mustard
2 tablespoons dried parsley flakes
¼ teaspoon salt
1/4 teaspoon pepper
½ cup garlic croutons (garnish)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent.
2	Stir in peas, broth, pepper, tomatoes, thyme, Dijon mustard, parsley and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently
3	Puree with a blender or food processor.
4	Return to pot, heat through, and serve. Top with croutons	Cook until internal temperature reaches 135°F.