Blue Ribbon recipes were published in a midwest magazine called The Farmer’s Wife until 1939, and when I was growing up they were considered to be superior in taste and practicality.
The Blue Ribbon Cookbook was a popular resource at that time. So when I saw this recipe in Harvey and Marilyn Diamond’s cookbook Fit For Life* I knew that it would be superb, and I was not disappointed. It is such a hearty, healthy, flavorful vegetarian soup that one does not miss the exclusion of the traditional ham bone.
Do not be daunted by the long list of ingredients — they are mostly spices that you will have on hand, and the vegetables are a breeze to chop in the food processor.
Blue Ribbon Pea Soup
- 2 Tablespoons butter
- 1 Tablespoon safflower oil
- 1 cup carrots coarsely chopped
- 1 cup celery coarsely chopped
- 1 1/2 cups onions coarsely chopped
- 1 clove garlic minced
- 2 cups cabbage finely shredded
- 10 cups water
- 2 cups green split peas
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried summer savory
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried tarragon
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sea salt optional
- 1/4 teaspoon seasoned salt
- 1 teaspoon or cube vegetable bouillon
- Pepper to taste
- 4 Tablespoons fresh parsley minced or 4 teaspoons dried parsley
Pots and Utensils
- 1 Food processor
- 1 Large soup pot
Use the food processor to shred the cabbage.
Chop the carrots, onions and celery.
Heat butter and oil in the soup pot.
Add the carrots, celery, onion, garlic, and cabbage.
Saute for several minutes, stirring frequently.
Add the water, split peas, seasonings, and bouillon.
Bring to a boil.
Reduce the heat to medium.
Simmer for 1 1/2 hours, stirring frequently.
Stir in parsley.
Adjust the salt and pepper to taste.
This recipe makes a large amount. Good thing it also freezes very well.