1 lb. lean ground beef
1/3 c. dried split peas
1/2 tsp. salt
1 pkg. onion soup mix
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
6 c. boiling water
1 (8 oz.) can tomato sauce
1 tbsp. soy sauce
1 c. thinly sliced celery
1/4 c. celery leaves, torn
1 c. thinly sliced carrots
1/2 c. elbow macaroni
Freshly grated Parmesan cheese

In large saucepan, with tight lid, brown meat over medium heat, discard any fat. Add split peas, salt, pepper, spices, onion soup mix; stir in boiling water, tomato and soy sauce. Cover, simmer 25 minutes. Meanwhile, prepare celery leaves, carrots, add to soup. Cover and cook 15 minutes longer. Add macaroni; cover and cook 12-15 minutes more. Pass grated cheese to be sprinkled over individual servings. Serve as main dish with hot crusty bread.