INGREDIENTS

INSTRUCTIONS

Put the peas in a pan, pour water on it and let it rest over night.
the peas will be swollen the next morning. Use the water in the pan
and add some more. You can use a big pan and fill it for 3/4 with
(cold) water. Put the pan on the stove, and let it heat up slowly on  a
low fire. Add the chicken breast, which are chopped. I don't know  how
many stock cubes have to be used, that depends how much salt you  like
in soup. make little balls of the meatloaf and add that too. (we  here
in Holland have minced beef). Let the soup boil for one hour on  a low
fire. Stir now and then. When the soup looks like a green  smoothly
porridge, add the vegatables and let it boil another 10 min.  Don't
forget to stir. It esasy burns on the bottom. You can add a  chopped
onion too, and if you like it some pepper.  Posted to JEWISH-FOOD
digest by "Coby Andel en Han Mauwer"  <hanmauwer@wxs.nl> on Oct 16,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1938
Calories From Fat: 533
Total Fat: 59.3g
Cholesterol: 292.4mg
Sodium: 3544.6mg
Potassium: 2545.6mg
Carbohydrates: 108.1g
Fiber: 45.5g
Sugar: 31g
Protein: 237.8g