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Recipe for a quick winter meal: Split-Pea Soup
2 stalks celery, diced
1-2 carrots, diced
1 medium, or 2 small potatoes, peeled & diced
3 bay leaves
salt and pepper to taste
1 tsp marjoram
1/2 tsp thyme
1/4 cup fresh parsley, chopped
3-4 tbs vinegar (red wine or white)
8-11 cups water
1 1/2 cups split-peas
Saute onion, celery, carrot, and bay leaves in water (or oil) until soft.
Add marjoram and thyme, salt, pepper, split-peas, and 7-8 cups water and bring to a boil.
Lower to medium-high and cook until split peas are soft, 50-60 minutes.
When soup becomes too thick, add additional water to prevent it from burning (and to keep it a soup rather than a stew).
Add potatoes and parsley and cook 10 minutes.
Remove from heat, add vinegar, mix well, and serve.
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