Split Pea Soup

• 1 tablespoon reduced-calorie margarine
• 1 1/2 cups minced onion
• 2/3 cup diced carrots (about 2 medium)
• 1/2 cup diced celery (about 2 stalks)
• 3 garlic cloves, minced
• 8 cups water
• 1 (16-ounce) package dried split green peas, rinsed and drained
• 3/4 cup peeled, diced baking potato (about 1 medium)
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 slices reduced-fat, lower-salt ham, finely chopped

1. Heat margarine in a large Dutch oven over medium heat until margarine is melted; add onion and next 3 ingredients. Cook 10 minutes or until vegetables are tender, stirring constantly. Add water, split peas, and potato. Bring to a boil; cover, reduce heat, and simmer 1 hour or until peas are tender.
2. Stir in basil and remaining ingredients.

margarine, onion, carrots, celery, garlic, water, green peas, baking potato, fresh basil, fresh oregano, salt, pepper, lowersalt

Taken from www.myrecipes.com/recipe/split-pea-soup-4 (may not work)