Low Fat Vegetable Recipes

Ingredients:

8 cup water
2 cup green split peas
3 cup chopped celery
2 cup chopped onions
2 tsp thyme leaves
2 bay leaves
2 cup carrots, in 1/2 rounds
4 garlic cloves, pressed or mi
1 tsp sweet basil
1/2 tsp dried oregano
2 1/2 cup chopped russet potatoes
1/4 cup green onions w/ tops, diced
1 tbsp spike
1 tbsp tamari soy sauce
1 pinch cayenne pepper
10 oz frozen peas rinsed under hot water, to

Instructions:

In a large 5-6 qt pot bring to a boil water, split
peas, celery, onion, thyme and bay leaves. Reduce heat
and simmer covered about 20 min or until split peas
are a little soft. Add carrots, garlic, basil and
oregano, bring to a second boil then continue
simmering covered until split peas are very tender and
are dissolving to form a thick broth. Add potato and
simmer until potato is tender but still firm. Turn
burner to lowest heat. Add green onions, spike tamari
sea salt & cayenne pepper to taste. Add peas if
desired. Heat gently stirring until peas are tender.
Nutrition (per serving): 139 calories Total Fat 1 g
(3% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

Servings: 16