Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 Tablespoon oil
2 cups onions	Peeled, washed, and chopped
2 cups carrots	Washed, peeled and chopped
1 cup celery	Washed, trimmed and finely chopped
2 cups green split peas
1 Tablespoon minced garlic	Washed, peeled and minced
8 cups reduced sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent.
2	Stir in peas, broth, pepper 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. Return to pot, heat through, and serve.	Cook until internal temperature reaches 135°F.