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Jewish Soup 8 Servings

INGREDIENTS

1 tb Salt
2 qt Water
1 c Dried yellow split peas
1 Onion; sliced
1/2 c Diced carrots
1/2 c Chopped celery
1/2 c Chopped green pepper
1 cn (1-pound) tomatoes; drained and chopped
3 Cloves garlic; chopped
1/2 c Baked onions (see recipe)

INSTRUCTIONS

From: ltsilver@borg.com (LT Silverman)
Date: Wed, 10 Jul 1996 14:49:57 -0400
1. In a large kettle combine all ingredients except baked onions.
2. Bring to a boil, lower heat and simmer, covered, for 1 hour, or until
peas are mushy.
3. Press through a strainer or whirl in a blender and pour into a large
saucepan.
4. Stir in baked onions and mix well.
5. Serve piping hot. Serves 8.
JEWISH-FOOD digest 250
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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