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