In large, flat-bottomed stock pot, heat olive oil and saute onions and celery until fragrant and soft. Add water, bouillon cubes, split peas, oregano, garlic, bay leaf and ham. Simmer over low heat for 1 1/2 hours, stirring frequently and watching that soup doesnt start to scorch as it thickens. When soup has thickened quite a bit, remove bay leaf and add carrots, then simmer on very low heat for another 1/2 to 1 hour. Season with black pepper to taste. Yield: approx. 24 1-1/2 cup servings. Recipe By : Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 14:11:59 -0800 From: Rooby
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 24|
|Calories from Fat: 38 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 21.8mg||7 %|
|Sodium 575.8mg||20 %|
|Potassium 515mg||14 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 12.1g|
|Protein 15.1g||22 %|
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Calories per serving: 174
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