Serves: 6
Total Calories: 110
1. In 4-quart saucepan, heat oil. Add carrots, celery, onion, and garlic. Saute over medium heat for 5 minutes. Stir in vegetable stock, split peas, bay leaves, and cloves. Bring to a boil, stirring occasionally. Reduce heat and cover. Simmer for 50 to 60 minutes or until peas are cooked and have disintegrated.
2. Stir in salt, pepper, and chopped WORTHINGTON STRIPPLES. Cook until thoroughly heated. Remove bay leaves and cloves. Garnish with parsley and serve.
This Split Pea Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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