Vegetable split pea soup

 
                          Vegetable Split Pea Soup
 
 Recipe By     : The Low-Fat Good Food Cookbook   1994  
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups- Hot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         dried split peas
    2 1/2  quarts        Water or low-sodium vegetable stock
    1 1/2  cups          chopped celery -- 1/2-inch pieces
    1      cup           chopped carrots -- 1/4- inch pieces
    3      medium        red potatoes -- cut into eighths
    2      teaspoons     salt
      1/8  teaspoon      freshly ground black pepper
 
 Rinse the peas and combine with 2 -1/2 qts of water or stock.
 Bring to a boil, then REDUCE the heat and let simmer for 1 hour, 
 stirring every 15 minutes.
 
 Add 2 more cups of water, the celery, carrots, potatoes, salt,
 pepper, and other seasonings if desired.
 
 Return to a boil, then REDUCE heat again, and simmer another hour, 
 stirring every 15 minutes. 
 
 The soup is done when the peas are creamy, the vegetables are soft 
 but hold their shape, and the soup is thick but not stiff.
 
 ( If necessary, add more water and simmer an additional 20 minutes.)
 
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