Ingredients

2 Tbsp. butter
1 Tbsp. safflower oil
1 C. carrots, coarsely chopped
1 C. celery, coarsely chopped
1 1/2 C. onions, coarsely chopped
1 large clove garlic, minced
2 C. finely shredded cabbage
10 C. water
2 C. green split peas
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried summer savory
1/8 tsp. dried sage
1/8 tsp. dried tarragon
1/4 tsp. celery seed
1/4 tsp. ground coriander
1/2 tsp. sea salt
1/4 tsp. seasoned salt or salt free
seasoning
fresh ground pepper to taste
1 vegetable bouillon
4 Tbsp. fresh parsley, minced

Cooking Instructions

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 bouillon. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: