Step Up To The Plate: Eat Fruits and Every Day January Split Soup 1 large onion 3 tablespoons margarine or butter 1 ½ cup dry split 6 cups water 1 teaspoon salt

1. Chop onion. Cook in margarine in a large sauce pan until tender. 2. Wash and drain split peas. 3. Add water, split peas and salt to onion. Bring to boiling. 4. Lower heat to simmer and cover pan with lid. Simmer about 2 hours, until thickened. Add hot water as needed during cooking.

Option: Cook a ham bone or pieces of ham in the soup. Remove bone and serve meat in soup.

Best buys: Oranges, tangelos, split peas Makes 6 servings Cost per recipe: 87 cents Serving size: ¾ cup Cost per serving: 14 cents Menu idea: Split , cheese sandwich, sectioned orange, low-fat milk Nutrition Facts per serving: 230 calories; 6 g total fat; Food Safety Tip: The temperature 1 g saturated fat; 1.5 g trans fat; 0 mg cholesterol; inside your refrigerator should be 40 450 mg sodium; 32 g ; 13 g fiber; 5 g ; degrees Fahrenheit or colder. How cold 12 g protein; 10% Daily Value of iron is yours? Source: United States Department of Agriculture, Food Stamp Nutrition Financial Tip: When paying more than Connection Recipe Finder, January 2007. minimum payments, always pay more http://recipefinder.nal.usda.gov on the highest interest debt first.  Grocery List: 1 large onion 1 package (16 ounce) split peas (need 1 ½ cup)

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