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PORTUGUESE SOUP

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1 lb. split peas
1 pkg. short ribs
1 lb. hot sausage
1 large onion, diced

Cover meats and ingredients with about 4-inches water.
Cook for 1 hour. Remove meats from water after one hour. Add
2 small cabbage (cut into 1-inch portions) and 2 packages fresh
spinach (cleaned). Cook until cabbage is tender. Add salt to
taste and garlic powder. (Make sure peas have totally dis-
solved.)

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