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
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- 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.