| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
10 |
Servings |
INGREDIENTS
| 10 |
c |
Water |
| 1 1/2 |
c |
Split peas |
| 2 |
c |
Carrots — diced fine |
| 2 |
c |
Celery — diced fine |
| 1 |
lg |
Onion — chopped fine |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne |
| 2 |
ts |
Soy sauce, low sodium |
INSTRUCTIONS
Place peas and water in large pot. Bring to a boil, reduce heat to medium
low, add remaining ingredients, cover and cook for 2 hours. Stir
occasionally. When the ingredients are smooth like puree, serve. Helpful
hint: stirring with a wisk helps blend the ingredients. FROM: Mcdougall
Helath Supporting Cookbook
Recipe By : Paul E. Hunter
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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