Title: Split Pea Soup
Categories: None
Yield: 1 servings

1 - 2 large yellow onions;
-chopped up
2 lg Carrots; peeled and chopped
-up, up to 4
2 lg Stalks of celery; chopped
-up, up to 4
Water
2 - 3 cups dried split peas;
-yellow or green or both

---------------------------------SEASONINGS---------------------------------
1 Cubes of Telma vegetable
-bouillion -or-; up to 2
1 Cubes of Morga vegetable
-bouillion; up to 2
Italian seasoning; (oregano,
-marjoram, etc.)
Pepper

Large 10 quart Dutch oven used (that's the size I have - you can use a
smaller one if you have it)

saute onions, carrots and celery in bottom of pot in a very small amount of
margarine or Nyafat before adding water or other ingredients --- and --- if
you don't have time, don't worry about it - the soup tastes just as good
without sauteeing the vegetables

Fill the pot about 1/2 way with water. Add 2 - 3 cups of dried split peas
either yellow or green or both - pick out the bad stuff like pebbles first
~ then add to the water and vegetables.

Add seasonings to taste: 1-2 cubes of Telma vegetable bouillion (from
Israel - that's where the salt is, if you want some) ----- or----- 1-2
cubes of Morga vegetable bouillion (from Switzerland with no salt in it)
Italian seasoning (oregano, marjoram, etc.) pepper

Simmer on a low heat uncovered for several hours until it is cooked and
thickened. Use a food mill or hand-held blender to get everthing pureed
(really just mashed up)

Serve with fresh bread and a salad - great cold weather meal...
I hope everyone likes this. It really is pretty simple to prepare.

Posted to JEWISH-FOOD digest by "Maura E. Stone"
on Sep 14, 1998, converted by MM_Buster v2.0l.