---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Split Pea Soup
 Categories: Soups
      Yield: 2 servings
 
  1 3/4 c  Dried split peas
    2/3 c  Onion, chopped
    2/3 c  Carrot, shredded
    1/2 ts Salt
    1/8 ts Pepper
    1/8 ts Oregano leaves
      1    Bay leaf
  4 1/2 c  Boiling water
 
  2 servings of about 1-1/3 cups each calories per serving
  
  1. Add all ingredients to boiling water.
  
  2. Return to a boil. Reduce heat, cover, and boil gently
  until peas are tender--about 40 minutes.
  
  3. If necessary, uncover and cook, stirring occasionally,
  until desired thickness is obtained--about 5 minutes.
  
  4. Remove bay leaf.
  
  5. Serve half of the soup. Refrigerate remaining 2-2/3
  cups for use at another meal.* The soup will keep 3 to
  4 days in the refrigerator.
  
  *NOTE: To reheat soup, stir in 1/4 cup water. Heat until
  soup starts to boil, stirring as needed to prevent
  sticking.
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244
  * Meal-Master format courtesy of Karen Mintzias
 
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