In a sauce pan, brown onions, 5 min. Add celery, carrots and garlic, and continue to saute, 5 minutes. Add a touch of water as necessary.
Then add split peas, potatoes, water and spices, stir and bring to boil, then reduce heat to simmer and cover 1 and 1/2 hours.
Allow to partially cool, and with stick blender partially blend together, leaving a few peas and potato chunks for texture.
Salt to taste and garnish with fresh parsley.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 69.3mg||2 %|
|Potassium 1763mg||46 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 32.7g||131 %|
|Sugars, other 59.2g|
|Protein 30.5g||44 %|
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Calories per serving: 490
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