Split Pea Soup With Parmesan-Thyme Crisps

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Nutrition per serving    (USDA % daily values)
CAL
258
FAT
28%
CHOL
12%
SOD
83%

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Ingredients for 4 servings

4 ounces of fresh Parmesan cheese (grated very fine)

a tablespoon (or a bit more) of dried thyme

1-1/2 cups dried split peas, rinsed

2 cups gluten-free vegetable broth

2 cups water

1/2 pound potatoes (I used new potatoes), peeled and cut into 1/2-inch pieces

1-1/2 cups carrot, peeled and cut into 1/2-inch pieces

1 cup onion, cut into 1/2-inch pieces

2 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon salt, to taste

1/2 teaspoon fresh ground black pepper

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