2 servings of about 1-1/3 cups each calories per serving

          Dried split peas                        1-3/4 cups
          Onion, chopped                          2/3 cup
          Carrot, shredded Salt                   2/3 cup
          Salt                                    1/2 teaspoon
          Pepper                                  1/8 teaspoon
          Oregano leaves                          1/8 teaspoon
          Bay leaf                                1
          Boiling water                           4-1/2 cups
 

               1. Add all ingredients to boiling water.
               2. Return to a boil. Reduce heat, cover, and boil gently
                  until peas are tender--about 40 minutes.
               3. If necessary, uncover and cook, stirring occasionally,
                  until desired thickness is obtained--about 5 minutes.
               4. Remove bay leaf.
               5. Serve half of the soup. Refrigerate remaining 2-2/3
                  cups for use at another meal.* The soup will keep 3 to
                  4 days in the refrigerator.

               *NOTE: To reheat soup, stir in 1/4 cup water. Heat until
               soup starts to boil, stirring as needed to prevent
               sticking.