Title: Spanish Pea Soup
Categories: Soup Stew
Yield: 3 Servings

1 3/4	c	Dried green split peas
7	c	Water -- divided
3/4	lb	Peeled cubed round red
		Potato -- (2 -1/2 cups)
2	c	Chopped onion
1	c	Chopped green bell pepper
3/4	c	Thinly sliced carrot
2 1/2	oz	Finely chopped lean turkey
		Ham -- (1/2 cup)
1/2	ts	Salt
1/8	ts	Ground red pepper
31 1/2	oz	Low-sodium chicken broth --
		(3 cans)
1		Clove garlic -- halved

Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining 5 cups water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are very tender.

Place one-third of the mixture in container of an electric blender; cover and process until smooth. Pour pureed mixture into a large bowl. Repeat the procedure with the remaining mixture. Yield: 3 quarts (serving size: 1-1/2 cups).

Recipe By : Cooking Light, Jan/Feb 1993, page 106

From: Mkeri@cln.Etc.Bc.Ca (Mike Keri) Date: Thu, 15 Feb 1996 14:11:01 -0600

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