Blue ribbon split pea soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | tablespoon | Safflower oil |
| 1 | cup | Carrots, coarsely chopped |
| 1 | cup | Celery, coarsely chopped |
| 1½ | cup | Onions, coarsely chopped |
| 1 | large | Garlic clove, minced |
| 2 | cups | Cabbage, finely shredded |
| 10 | cups | Water |
| ½ | teaspoon | Oregano, dried |
| ½ | teaspoon | Summer savory, dried |
| ⅛ | teaspoon | Sage, dried |
| ⅛ | teaspoon | Tarragon, dried |
| ¼ | teaspoon | Celery seed |
| ¼ | teaspoon | Coriander, ground |
| ½ | teaspoon | Sea salt |
| ¼ | teaspoon | Seasoned salt or salt-free |
| 2 | cups | Green split peas |
| 1 | teaspoon | Basil, dried |
| Fresh ground pepper to taste | ||
| 1 | teaspoon | Thyme, dried |
| 1 | teaspoon | Marjoram, dried |
| 1 | Vegetable boullion | |
| 4 | tablespoons | Parsley, fresh, minced |
Directions
SEASONING
Heat butter and oil together in a large soup kettle. Add the carrots, celery, onions, garlic and cabbage and saute', stirring frequently, for several minutes. Add the water, the split peas, the seasonings and the boullion. Bring to a boil. Cover and simmer over med heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully so freeze any leftovers in an air tight container to be used for another meal.
Source: Fit for Life by Harvey and Marilyn Diamond Typos by Neysa Submitted By NEYSA DORMISH On 07-21-95