Split Pea Soup with Chunky Vegetables

1 1/2 c Split peas, yellow, dry

6 c -- water

2 Tomatoes, plum -- chopped

1 md Onion -- chopped

2 Garlic cloves -- chopped

1/4 c Parsley -- chopped

1 t Dill weed, dried

2 c Sweet potatoes -- peeled and

-cubed 2 c Broccoli florets

Chopped parsley for garnish

Soak peas in 4 cups of water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas are very soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixture until smooth, adding a little extra water if necessary. Return pureed peas to the saucepan. Cover and keep warm. In a large deep pot, combine onion, garlic,parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simemr 6 to 7 minutes. Add broccoli and simmer another 6 to 8 minutes, or until broccoli is tender but still crunchy. Add pea mixture reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38mg sod Source: Vegetarian Times, January 1992/MM by DEEANNE