Blue Ribbon Split Pea Soup
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 sauté’, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)