Blue Ribbon Pea Soup

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.

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Blue Ribbon Pea Soup

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 people

Ingredients

• 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

Instructions

• 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.

Notes

This recipe makes a large amount. Good thing it also freezes very well.

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