1 lb. split peas
3 qts. water
1 c. each of chopped onion, carrots, celery, potato
1 tbsp. each of parsley, instant chicken bouillon (salt free)
1/2 tsp. garlic powder
1/4 tsp. pepper
Dash paprika
1 bay leaf
1 tsp. oregano
3 packets Sweet & Low

Combine all ingredients, bring to boil, reduce heat. Cover and simmer 1 1/2 hours or until peas are mushy - stir occasionally. The soup can be served as is OR pureed in a blender - serve hot. Yield: approximately 10 cups.