2 parsnips 3 carrots 1 onion 1 pound of green split peas 3 quarts of water Salt& pepper 1 teaspoon of vinegar 1/4 cup of parsley
Chop parsnips, carrots and onion. Rinse peas. Combine vegetables, peas and water in a soup pot. Bring to a boil, reduce heat to low, cover and simmer 1 hour. Add 2 teaspoons salt and 1/2 teaspoon pepper and simmer, uncovered until thickened, about 30 minutes. Stir in vinegar just before serving. Taste for seasoning. Scatter parsley over top. Fat - 2 grams, cholesterol - 6 grams, Calories - 247, sodium - 161 milligrams.
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