You are here

Blue Ribbon Split Pea Soup

Healthycooking's picture
Ingredients
  Butter 2 Tablespoon
  Safflower oil 1 Tablespoon
  Carrots 1 Cup (16 tbs), chopped
  Celery 1 Cup (16 tbs), chopped
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Cabbage 2 Cup (32 tbs), finely shredded
  Water 10 Cup (160 tbs)
  Green split peas 2 Cup (32 tbs)
  Dried basil 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried summer savory 1⁄2 Teaspoon
  Dried sage 1⁄8 Teaspoon
  Dried tarragon 1⁄8 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Seasoned salt/Salt free seasoning 1⁄4 Teaspoon
  Ground pepper To Taste
  Vegetable bouillon 1
  Parsley 4 Tablespoon, minced
Directions

GETTING READY 1) Coarsly chop the carrots, celery and onion. 2) Shred the cabbage, mince the garlic and parsley. MAKING 3) In a large soup kettle, combine the butter and oil and heat the mixture. 4) While stirring frequently, add chopped carrot, celery, cabbage, onion and garlic. 5) Saute the vegetables for several minutes. 6) In the kettle, add water, bouillion, seasonings along with split peas. 7) Bring the mixture to a boil. 8) Cover the kettle and cook the soup on low flame for at least 1 hour 30 minutes. 9) Keep stirring the soup. FINALIZING 10) Stir the parsley into soup and taste to adjust the add-ons. SERVING 11) Serve the soup piping hot. 12) In an sir tight container, you may freeze the leftover soup for another meal.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.135295
Average: 4.1 (17 votes)