| 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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