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PEA AND VEGETABLE SOUP

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Ingredients 


Yellow Split Peas 1lb., rinse and drain
1 large carrot, chopped 
1 medium onion, peeled and chopped 
2 garlic cloves, minced
2 celery stalks, chopped
2 small slices of bacon or ham (optional), chopped
2 tbsp. of parsley
1-2 tbsp. of olive oil
Salt and ground black pepper 
7 cups of water 
1 cup of chicken or vegetable stock (optional)


 
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Directions
 
In a pot  sauté the onions and garlic with some olive oil over medium heat; cook, stirring, for 2-3 minutes. Add celery carrot and bacon; cook, stirring, for 2 minutes. Add the peas, salt, pepper, and cook, stirring, for 2 minutes. Add water and chicken stock. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes. Skim off the foam while cooking. Add more water as needed. I usually check this soup every 15 minutes to make sure it is enough water and the soup has not become too thick. Sprinkle with chopped parsley  and serve.
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Sincerely yours,
                     Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog