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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 16|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 157.9mg||5 %|
|Potassium 371mg||10 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 13.8g|
|Protein 4.6g||7 %|
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Calories per serving: 92
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