Based on a recipe from Dr. Joel Fuhrman’s nutritarian handbook, Eat Right America. This is the updated version of another one posted on food.com; I like this one better because it includes kale as well as adjustments to the other ingredients. Dr. Fuhrman says, “Juice carrots and celery in a juice extractor. Fresh juiced organic carrots are necessary to maximize the flavor of this soup”. I use both my Jack Lalanne juicer for the carrots and celery and my blender. The recipe says you can use a combo of peas/beans although I stick with the split peas because I love them so much. Since the resulting soup is not “pretty”, I garnished with a dollop of fat free plain yogurt and chopped parsley. Nutritional info per serving: calories 304; protein 14 g; carbohydrate 52 g; total fat 7 g; saturated fat 1 g; cholesterol 0 mg; and sodium 135 mg.