6 cups water
12 ounces green split peas, rinsed and drained
1 cup chopped onions
1 cup diced parsnips
½ cup diced carrots
1 teaspoon celery flakes
½ teaspoon dried rosemary, crumbled
2 teaspoons olive oil
Salt and pepper to taste
DIRECTIONS
In a 3-quart saucepan, combine water, split peas, onions, parsnips, carrots, celery flakes and rosemary; bring to a boil over high heat. Reduce the heat to low; simmer, stirring occasionally, for 1½ to 2 hours, or until thick and the water has been absorbed.
Yield: 6 Servings
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