Split Pea Potato Soup - cooking recipe

Ingredients

1 Tbsp. oleo
1 medium onion, chopped
2 c. beef broth
2 c. water
1/2 c. dried split peas
2 medium potatoes, quartered
1/4 tsp. pepper
garlic powder

Preparation

In large, heavy pan, melt oleo.
Add onion; cook until soft, about 5 minutes.
Stir in beef broth and water; bring to a boil. Add the peas and potatoes.
Heat so that the mixture bubbles gently.
Cover; cook for 30 minutes, or until peas and potatoes are tender.
Remove from heat; cool 10 minutes.
In an electric blender or food processor, puree the soup in 5 batches, whirling each batch about 15 seconds.
Return to the pan over low heat; bring to serving temperature, stirring often.
Serves 4.