Green Soup is extremely low in fat and high in protein and vitamins which makes it a perfect food for high nutrients while dieting.  When pureed, the taste of the vegetables blends into the Split Peas so no matter how many vegetables you add, it still tastes YUMMY!

• 1 Pkg. Split Peas
• ½ Cup diced Ham
• ½ Onion diced finely
• 1 Cup diced Carrots
• 1 TBS. Olive Oil
• 2 14.5 Oz. Cans of Low Sodium Chicken Broth
• 1 TBS. Chicken “Better than Broth”
• 6 Cups Water
• Leafy Green Vegetables
• 1 Egg Yolk
• 2/3 Cup Milk

In a large pot, sauté the diced onion and ham in 1 Tablespoon Olive Oil until onions are wilted.  Add the carrots and sauté for a few minutes more.  Rinse Split Peas and add to the pot.  Add all other ingredients EXCEPT Egg Yolk and Milk.  Simmer for 2 to 3 hours until peas are completely cooked.  I usually use Kale, Cabbage, Kohlrabi Greens, Spinach or any other high nutrient leafy greens.  Add several different kinds.

Separate egg yolk and white (discard white) and blend egg yolk and milk with wire whip.  Using immersion blender, puree soup until all ingredients are completely creamed.  Slowly blend in egg/milk mixture to further “cream” soup.

Makes approximate 10 to 12 servings.