Title: Canadian yellow split-pea soup
 Categories: Soups, Vegetables
      Yield: 4 Servings
 
  4 1/2 oz Sorted uncooked yellow split
           -peas
      1 qt Water
    1/2 ts Salt
      2 ts Vegetable oil
      2 oz Diced Canadian-style bacon
      1 c  Each chopped onions and
           -sliced carrots
    1/4 ts Each crumbled sage leaves
           -and ground allspice
           Dash      white pepper, or
           -to taste
      2 tb Chopped fresh parsley
 
  Rinse peas.  In a 4-quart saucepan, combine peas, water and salt.
  Bring to a boil; remove from heat and let soak for 1 hour. In a
  10-inch nonstick skillet heat oil over medium-high heat; add bacon
  and cook, stirring frequently, until browned.  Stir in onions and
  carrots and cook, stirring occasionally, until onions are
  translucent; add to peas in saucepan and stir to combine.  Add
  remaining ingredients except parsley and bring to a boil.  Reduce
  heat to low, cover, and let simmer, stirring occasionally to prevent
  mixture from sticking to bottom of pan, until peas are softened and
  mixture thickens, about 45 minutes. If soup becomes too thick, add up
  to an additional cup of water.  Serve each portion sprinkled with
  fresh parsley.
  
  Makes 4 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.