1. Rinse the split peas and combine with the water; boil, then simmer, covered, for 45 minutes to 1 hour. 2. Meanwhile, in another pot, saute the onion and garlic until the onion is translucent. 3. Mix in the spices and saute for 5 minutes more, stirring trequently to prevent burning. Set aside. 4. When the split peas are cooked, stir in the onion mixture and the remaining ingredients. Remove the bay leaves. 5. Reheat gently if necessary. Meal Planning: Simple to prepare, alluring, aromatic soup. Preparation Time: 10 minutes; Cooking Time: 1 hour and 20 minutes, including cooking the split peas. Per 6-oz serving: 98 cals, 2.7 g fat, 10 mg sodium. Need 2-1/2 gal stock pot. Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh email@example.com Recipe by: Moosewood for a Crowd
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 50|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 243.5mg||8 %|
|Potassium 296.4mg||8 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 22.2g|
|Protein 5.1g||7 %|
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Calories per serving: 145
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