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

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