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Title: Vegetable Split Pea Soup
Categories: Soups
Yield: 8 Servings

1 lb Dried split peas
2 1/2 qt Water or low-sodium
-vegetable stock
1 1/2 c Celery; chopped,
-1/2" pieces
1 c Carrots; chopped,
-1/4" pieces
3 md Red potatoes; cut into 8ths
2 ts Salt
1/8 ts Freshly ground black pepper

Rinse the peas and combine with 2-1/2 qt water or stock. Bring to a
boil, then REDUCE the heat and let simmer for 1 hour, stirring every
15 minutes.

Add 2 more cups of water, the celery, carrots, potatoes, salt,
pepper, and other seasonings if desired.

Return to a boil, then reduce heat again, and simmer another hour,
stirring every 15 minutes.

The soup is done when the peas are creamy, the vegetables are soft
but hold their shape, and the soup is thick but not stiff.

If necessary, add more water and simmer an additional 20 minutes.

Recipe by: The Low-Fat Good Food Cookbook, 1994

Recipe FROM: recipesource.com

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