Ingredients
- 4 garlic pressed (cloves)
- 2 bay leaves
- 1 under water (rinsed hot)
- 1 spike
- 1/2 rounds
- 8 c water
- 2 c green split peas
- 2 1/2 c russet potatoes (chopped)
- 3 c celery (chopped)
- 2 c carrots in
- 2 c onions (chopped)
- 10 oz peas (frozen)
- 1/4 c green onions w
- 1 tb tamari soy sauce
- 2 ts thyme leaves
- 1 t sweet basil
- 1/2 ts oregano (dried)
- 1 pn cayenne pepper
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. 1.80�