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1. In a 4- quart pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour. 2. Remove the parsnip and parsley root from the pot; set aside. 3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup. Makes 10 cups: serves 8 as lunch, 10 to 12 as appetizer Variation: Add 1/4 cup small dry pasta- such as small bowties, alphabets or orzo- to the pot 12 minutes before the soup is finished cooking. 1000 Vegetarian Recipes by Carol Gelles Macmillan, NY 1996 ISBN: 0-02-542965-5 Recipe by: 1000 Vegetarian Recipes by Carol Gelles p.123 Posted to JEWISH-FOOD digest by Linda Shapiro
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 77.3mg||3 %|
|Potassium 196.5mg||5 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 4.2g|
|Protein 1.1g||2 %|
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Calories per serving: 25
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