Split Pea Soup (Vegan)

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1/2 ts Dried Oregano
2 1/2 c russet potatoes; Chopped
1 tb Tamari soy sauce
2 c Carrots; in 1/2" rounds
8 c Water
1 tb Spike
3 c Celery; chopped
4 cloves Garlic; pressed or mi
2 Bay Leaves
2 c Onions; chopped
10 oz Frozen peas
2 ts Thyme leaves
1 pn Cayenne pepper
2 c Green split peas
1 ts Sweet basil
1/4 c Green onions; w/ tops; diced

Original recipe makes 16



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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