| 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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