Split Pea And Potato Soup

• 1 Tbsp. margarine
• 1 medium sized yellow onion, chopped
• 2 c. low-sodium beef broth
• 2 c. water
• 1/2 c. dried split peas, rinsed and sorted
• 2 medium sized potatoes, peeled and quartered
• 1/4 tsp. black pepper

1. In a large heavy saucepan, melt the margarine.
2. Add the onion and cook, uncovered, until soft, about 5 minutes.
3. Stir in the beef broth and water and bring to a boil, about 4 minutes.
4. Add peas and potatoes.
5. Adjust heat so that the mixture bubbles gently, cover and cook for 30 minutes, or until the peas and potatoes are tender. Remove from heat and cool 10 minutes.
6. In an electric blender or food processor puree the soup in 5 batches, whirling each batch about 15 seconds.
7. Return to the pan, set over low heat and bring to serving temperature, stirring often.
8. Add pepper.
9. Serves 4.

margarine, yellow onion, lowsodium beef broth, water, peas, potatoes, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550423 (may not work)