8 c Water

2 c Green split peas

3 c Chopped celery

2 c Chopped onions

2 ts Thyme leaves

2 Bay leaves

2 c Carrots -- in 1/2" rounds

4 Garlic cloves -- pressed or mi

1 t Sweet basil

1/2 ts Dried oregano

2 1/2 c Chopped russet potatoes

1/4 c Green onions w/ tops -- diced

1 tb Spike

1 tb Tamari soy sauce

1 pn Cayenne pepper

10 oz Frozen peas

- rinsed under hot water to

In a large 5-6 qt pot bring to a boil water, split peas, celery, onion, thyme and bay leaves. Reduce heat and simmer covered about 20 min or until split peas are a little soft. Add carrots, garlic, basil and oregano, bring to a second boil then continue simmering covered until split peas are very tender and are dissolving to form a thick broth. Add potato and simmer until potato is tender but still firm. Turn burner to lowest heat. Add green onions, spike tamari sea salt & cayenne pepper to taste. Add peas if desired. Heat gently stirring until peas are tender. Nutrition (per serving): 139 calories Total Fat 1 g (3% of calories) : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á