Blue Ribbon Pea Soup
Print

Blue Ribbon Pea Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 251kcal

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.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 39.9g | Protein: 13.3g | Fat: 5.2g | Cholesterol: 9mg | Sodium: 352.7mg | Sugar: 6.8g