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Tia's Peas And Eggs Soup Recipe

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Related tags
soups gluten free nut free vegetarian purim lunch
Nutrition per serving    (USDA % daily values)
CAL
643
FAT
72%
CHOL
143%
SOD
21%

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Ingredients for 8 servings

Pepper

42-ounces water (fill the crushed tomato can 1 1/2 times)

1/2 cup olive oil

11 eggs*

8 to 10 potatoes, peeled and cubed

1 tablespoon sugar

1 (28-ounce can) crushed tomatoes, with puree

2 (15-ounce) cans peas, with juice

1 cup freshly grated Romano

2 yellow onions, chopped

Salt

4 to 6 garlic cloves, finely chopped

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