Ingredients
1 teaspoon extra virgin olive oil
1/2 cup diced yellow onions
1/4 cup chopped celery
1/4 cup diced carrots
1/2 teaspoon minced garlic cloves
1/4 teaspoon fennel seed
1/2 teaspoon dried basil
1 dried bay leaf
1/4 teaspoon dried thyme
dash liquid smoke
2 cups diced, peeled Yukon Gold potatoes
1/2 cup yellow split peas
1 quart chicken stock
1 1/2 teaspoons Worcestershire Sauce
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
 

Instructions

1. In a large saucepan sauté onions, celery, carrots and garlic in olive oil for 5 minutes or until onions are translucent.  Add the fennel seed, basil, bay leaf, thyme and liquid smoke and cook for 1 minute stirring constantly.
2. Add the potatoes, split peas and chicken stock to the pot and bring to a simmer, cooking about 45 minutes or until the split peas and potatoes are soft.
3. Remove the pot from the heat and add in the Worcestershire sauce, salt and pepper.  Ladle into bowls and serve hot.

Serving Information
Makes 6 (3/4-cup) servings, each containing approximately:
130 calories
23 gm. carbohydrate
1 gm. fat
4 mg. cholesterol
7 gm. protein
349 mg. sodium
7 gm. fiber