Combine the washed peas, water onion, celery, and carrot in a large pot. Bring mixture to a boil and reduce heat to simmer; cover and continue cooking for 2 hours, stirring occasionally. Add more water if necessary.

Season soup with pepper, salt, and garlic; continue cooking for 15 minutes or until peas are tender. Add canned tomatoes with liquid and chicken broth; allow to cool.

Puree the soup in a blender or in a food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat, stirring.

Garnish with diced tomato at serving time.

This recipe yields 10 servings. Serving size: 1 cup.

Exchanges Per Serving: 2 Starch, 1/2 Lean Meat.

Nutrition Facts: Carbohydrates 33g; Protein 12g; Fat 1g; Calories 178; Fiber 7.7g; Sodium 362mg; Cholesterol 0mg.

Note: Low-sodium diets: Omit salt. Substitute unsalted canned tomatoes and broth.