Split pea soup (vegan)

16 servings

Ingredients

Quantity Ingredient
8 cups Water
2 cups Green split peas
3 cups Chopped celery
2 cups Chopped onions
2 teaspoons Thyme leaves
2 Bay leaves
2 cups Carrots; in 1/2\" rounds
4 Garlic cloves; pressed or mi
1 teaspoon Sweet basil
½ teaspoon Dried oregano
2½ cup Chopped russet potatoes
¼ cup Green onions w/ tops; diced
1 tablespoon Spike
1 tablespoon Tamari soy sauce
1 pinch Cayenne pepper
10 ounces Frozen peas rinsed under hot water to

Directions

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. 1⅘á

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