Split Pea Soup

1/2 pound split peas (1 1/4 cups)
Wash peas by putting them in a large mixing bowl and swirling them quickly with one hand, around and around, as cold water runs into the bowl from the faucet. Pour water off and repeat swirling process until peas appear a bright, clear green.

7 1/2 cups vegetable broth or water or a combination
1/2 tsp salt

Put broth and salt in soup pot, add split peas, and bring to a boil. Reduce heat and cook for about 25 minutes.

2 medium potatoes
1 carrot
Peel and cut into chunks and add to pot. Continue cooking for another 20 minutes or so.

1 tbl butter
fresh or dried dillweek to taste

Add butter, dillweed, and oregano to soup 5 to 10 minutes before it is done--that is when potatoes are soft and plit peas have virtually become liquid. (seems to take longer overall).

Serves 6 to 8

p. 79 Quick & Easy Vegetarian Cookbook