1 cup Carrots -- sliced thin 1 cup Onions -- chopped 2 cups Celery -- chopped 1/2 teaspoon Black pepper 1 teaspoon Salt 1/2 teaspoon Thyme 20 milliliters Garlic -- minced 1/8 teaspoon Cayenne 2 tablespoons Flour -- optional -----PER CUP----- *cals *gm dietary fiber *gm fat *mg sodium Cook peas in stock for 2 1/2 hours. Add remaining ingredients and cook for 1 additional hour. You may thicken the soup by sprinkling in the flour and blending well. Makes about 16 cups. Authors Note: Halve the recipe for a smaller crowd. If you like a smooth-textured soup, you may whir it in a blender or pass it through a sieve. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (896g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 2132.5mg||74 %|
|Potassium 3243.5mg||85 %|
|Total Carbohydrate 183.8g||54 %|
|Dietary Fiber 74.4g||297 %|
|Sugars, other 109.4g|
|Protein 74.7g||107 %|
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Calories per serving: 1039
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