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In a large heavy saucepan, heat oil over medium-low heat; cook carrots, celery and garlic, covered, for about 10 minutes or until softened but not browned.
Add stock, water, yellow split peas, salt, oragano and hot pepper flakes. Bring to a boil; cover and simmer for about 1 hour and 15 minutes or until peas are softened and tender.
Pur?e mixture (if using food processor or standard blender do in batches). (Recipe can be prepared to this point, covered and refrigerated for up to 2 days. Reheat before continuing.) Return to pan. Add julienned vegetables; simmer for 10 minutes.
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