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CATEGORY CUISINE TAG YIELD
Meats Soups &, Stews 24 Servings

INGREDIENTS

2 Onions, chopped
8 Stalks celery, chopped
1/4 c Olive oil
6 qt Water
8 Chicken bouillon cubes
4 lb Split peas
1 t Dried oregano
1 t Garlic powder
1 Bay leaf
4 c Ham, trimmed and cubed
5 Carrot, diced
Fresh ground black pepper
to taste

INSTRUCTIONS

In large, flat-bottomed stock pot, heat olive oil and saute onions and
celery until fragrant and soft.  Add water, bouillon cubes, split
peas, oregano, garlic, bay leaf and ham.  Simmer over low heat for 1
1/2 hours, stirring frequently and watching that soup doesn't start  to
scorch as it thickens.  When soup has thickened quite a bit,  remove
bay leaf and add carrots, then simmer on very low heat for  another 1/2
to 1 hour. Season with black pepper to taste.  Yield:  approx. 24 1-1/2
cup servings. Recipe By     : Brenda Beach  (Rooby)  Posted to
MC-Recipe Digest V1 #295  Date: Mon, 11 Nov 1996 14:11:59 -0800  From:
Rooby <rooby@shell.masterpiece.com>  NOTES : MC formatted 11/11/96 by
rooby@shell.masterpiece.com

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 27.4mg
Sodium: 849.5mg
Potassium: 331.4mg
Carbohydrates: 14.3g
Fiber: 4.3g
Sugar: 6g
Protein: 11.2g


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