Meatless Split Pea Soup

Serves: 6
Total Calories: 999


1 (1-pound) package green split peas
2 quarts chicken broth
2 cups diced onions
2 tablespoons crushed garlic
1/2 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon pepper
1 bay leaf
2 cups diced carrots
1 1/2 cups chopped celery
Mrs. Dash to taste


Wash and sort peas. In a 5-quart Dutch oven combine peas, chicken broth (fat skimmed off), onions, garlic, oregano, thyme, pepper, and bay leaf. Bring to a boil. Reduce heat; simmer 1 1/2 hours.

Stir in carrots and celery. Simmer another 1 1/2 hours or until soup reaches desired thickness. Pick out bay leaf. Put all ingredients through a blender to cream.

Note: To thicken soup, stir in instant mashed potato flakes.

Nutritional Facts:

Serves: 6
Total Calories: 999
Calories from Fat: 53

This Meatless Split Pea Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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