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 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?