---------- 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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