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Ingredients
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cloves garlic, crushed
  • 2 cups diced peeled carrots (3 to 4 carrots)
  • 2 cups diced celery (3 ribs)
  • 1 cup split peas (rinsed and drained)
  • 2 bay leaves (optional)
  • 8 cups stock (chicken or vegetarian)
  • salt and pepper (to taste)
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