2 lb. ground beef
2 tbsp. salad oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. seasoned salt
1 pkg. onion soup mix (for 3 or 4 servings)
6 c. boiling water
1 can (8 oz.) tomato sauce
1 tbsp. soy sauce
1 c. celery, sliced
1/4 c. celery leaves, torn in lg. pieces
1 c. sliced carrots
1/3 c. dried split peas
1 c. elbow macaroni
Grated Parmesan cheese

In a large kettle with tight fitting lid, brown meat in oil. Add salt, pepper, oregano, basil, seasoned salt and onion soup mix. Stir in boiling water, tomato sauce and soy sauce. Cover and simmer for about 15 minutes. Add celery, celery leaves, carrots and split peas and continue to cook for 30 minutes. Add macaroni and simmer 15 to 20 minutes or until done adding more water, if necessary.

Pass grated Parmesan cheese (optional). Makes 6 to 8 servings. Soup may be made ahead but add macaroni just before serving.