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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Soups, Vegetables, Prodigy, Dec., Fatfree 16 Servings

INGREDIENTS

8 c Water
2 c Green split peas
3 c Chopped celery
2 c Chopped onions
2 ts Thyme leaves
2 Bay leaves
2 c Carrots; in 1/2" rounds
4 Garlic cloves; pressed or mi
1 ts Sweet basil
1/2 ts Dried oregano
2 1/2 c Chopped russet potatoes
1/4 c Green onions w/ tops; diced
1 tb Spike
1 tb Tamari soy sauce
1 pn Cayenne pepper
10 oz Frozen peas rinsed under hot water to

INSTRUCTIONS

In a large 5-6 qt pot bring to a boil water, split peas, celery, onion,
thyme and bay leaves. Reduce heat and simmer covered about 20 min or until
split peas are a little soft. Add carrots, garlic, basil and oregano, bring
to a second boil then continue simmering covered until split peas are very
tender and are dissolving to form a thick broth. Add potato and simmer
until potato is tender but still firm. Turn burner to lowest heat. Add
green onions, spike tamari sea salt & cayenne pepper to taste. Add peas if
desired.  Heat gently stirring until peas are tender. Nutrition (per
serving):  139 calories  Total Fat  1 g (3% of calories)
  :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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