(NC)—Rib sticking and hearty, this pea soup packs a nutritional punch, is full of fibre and comforting flavour. Just before serving, pop a few bagels into the toaster – they're a perfect accompaniment to the soup.

Soup

2 cups dried yellow split peas 500 mL
1 carton low-sodium chicken broth 900 mL
4 cups water 1 L
1 onion, chopped 1
2 each celery stalks and carrots, sliced 2
2 garlic cloves, minced 2
1 tsp dried summer savoury leaves 5 mL
2 bay leaves 2
½ tsp freshly ground black pepper 2 mL

2 Garlic and Onion Country Harvest Bagels 2
1 tbsp olive oil 15 mL

1. Place all soup ingredients in a very large saucepan. Cover and bring to a boil. Reduce heat and simmer covered about 11/2 hours, stirring occasionally until peas are very tender. Discard bay leaves.

2. Meanwhile, preheat oven to 400F (200C). Slice bagels into ¾ inch (4 cm) wedges, then cut again into ½-inch (1-cm) size croutons. Place in a bowl. While tossing bagel wedges, drizzle in oil to coat as best you can. Turn onto a baking sheet. Bake, stirring once, until golden, 5 to 8 minutes.

3. Remove about 2 cups (500 mL) soup and puree until smooth. Stir back into soup in pot. Soup should be thick, but thin with a little water or broth if you wish. Makes 8 cups (2 L) soup and 3 1/2 cups (875 mL) croutons. Leftover croutons can be stored in an airtight container for up to 5 days or frozen. Soup will thicken as it cools.

Nutrition per cup (250 mL) soup with ¼ cup (50 mL) croutons
292 calories
6.3 g fibre
3.2 g fat
414 mg sodium
0.1g Omega-3
More great recipes featuring whole grains can be found online at www.countryharvest.com.

www.newscanada.com