|Ground beef||2 Pound|
|Olive salad/Salad oil||2 Tablespoon|
|Seasoned salt||1⁄8 Teaspoon|
|Onion soup mix||1 (1 Package)|
|Boiling water||6 Cup (96 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Celery||1 Cup (16 tbs), sliced crosswise|
|Celery leaves||1⁄4 Cup (4 tbs), torn in large pieces|
|Sliced carrots||1 Cup (16 tbs)|
|Dried split peas||1⁄3 Cup (5.33 tbs)|
|Elbow macaroni||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon (For Garnishing)|
In a large saucepan or kettle having a 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.
Meanwhile, prepare celery, celery leaves, and carrots; then add to simmering mixture with split peas and continue to cook for 30 minutes.
Add macaroni and simmer for 30 minutes longer, adding more water if necessary.