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SPLIT PEA SOUP (VEGAN)
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.
Amount Measure Ingredient -- Preparation Method
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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 t 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. 1.80á
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