Ingredients

• 8 slices of whole wheat bread
• ½ avocado, sliced
• 1 red tomato, sliced
• 2 artichoke hearts, sliced
• 4 oz fresh mozzarella, sliced (or other low fat cheese of your preference)

Directions

1. Bring water to boil, add salt and split peas. Simmer about 1 hour. Add onion, potato, carrots, and simmer about 1 hour longer, until peas are cooked. 15 minutes prior to serving, add basil and celery tops.
2. For the brown rice, 1 hour prior to serving soup, boil 2½ cups water, add brown rice. Cover and turn heat down to low. Cook 40 minutes, turn heat off and let stand with cover on 10 minutes.
3. To serve, put ¼ of cooked rice in large soup bowl, and cover with ¼ of the split pea chowder. .

Note

Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Menu Suggestions

Serve with a fresh green salad.

Presentation Ideas

Decorate with fresh parsley and cherry tomatoes or red peppers.