• 3/4 cup split peas
• 1/4 lb. Italian turkey sausage
• 1/2 bay leaf
• 3 cups chicken or vegetable stock
• 1 clove garlic, smashed and chopped
• 1/2 medium yellow onion, chopped
• 1/2 large carrots, chopped
• 1 celery stalk, chopped
• 1/4 red bell pepper, chopped
• 2-1/2 Tbs. all purpose flour
• 1/4 cup nonfat milk
• hearty bread
• freshly ground black pepper
• 1/8 tsp. hot red pepper sauce
• 1 Tbs. fresh parsley, chopped fine
• 1/4 cup plus 2 Tbs. plain nonfat yogurt, stirred smooth

Wash and sort split peas in colander. Place Italian sausage, split peas, and all but last 7 ingredients in large, heavy-bottomed saucepan. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes. Shake flour and milk vigorously in container with tight-fitting lid. Shake until all lumps have disappeared. Stir gradually into boiling mixture. Wrap bread in foil and place in warm oven. Reduce heat under soup to low. Cook 10 minutes. Stir often. Add pepper, hot red pepper sauce, and parsley. Cook 5 minutes. Stir in yogurt just prior to serving. Remove from heat. Serve with warm hearty bread.

Per serving: calories 254, fat 4.4g, 15% calories from fat, cholesterol 18mg, protein 19.9g, carbohydrates 34.5g, fiber 10.6g, sugar 8.6g, sodium 893mg, diet points 3.8.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.8, Fruit: 0.0, Bread: 1.7, Lean meat: 1.1, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.4

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The recommended wine is: Beaujolais.