Blue Ribbon Split Pea Soup (Vegetarian Or With A Ham Bone)
This split pea soup is based on the traditional Blue Ribbon recipe.
It can also be made in a crock pot.
water, green split peas, butter, safflower oil, garlic, onions, cabbage, carrots, celery, vegetable bouillon, dried basil, thyme, marjoram, oregano, summer savory, sea salt, celery seed, ground coriander, sage, dried tarragon, pepper, fresh parsley
Add 10 cups water and 2 cups split peas to the crock pot or stock pot. Heat 2 Tablespoons butter and 1 Tablespoon safflower oil in a frying pan. Add the chopped onions and minced garlic to the pan. Saute for 30 seconds. Add the shredded cabbage, chopped carrots, and chopped celery.
Cook for several minutes until soft, stirring frequently. Add the vegetables into the slow cooker or stock pot.
Mix in 1 teaspoon (or cube) vegetable bouillon, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon marjoram, ½ teaspoon oregano, ½ teaspoon summer savory, ½ teaspoon sea salt, ¼ teaspoon celery seed, ¼ teaspoon ground coriander, ⅛ teaspoon sage, ⅛ teaspoon tarragon and ⅛ teaspoon pepper.
In a stock pot, bring the mixture to a boil. Then reduce the heat to medium and simmer for 1½ hours, stirring frequently. In a crock pot, cook on High for 4 to 5 hours. Remove the lid for the last 30 minutes to allow the soup to thicken. Stir in 4 Tablespoons of chopped fresh parsley (or 4 teaspoons of dried parsley).
Stir in 4 Tablespoons of chopped fresh parsley (or 4 teaspoons of dried parsley). Adjust the salt and pepper to taste.
For a smooth soup, use a hand blender to puree all the ingredients together or work in batches to puree the soup in a standard blender. Omit this step for a chunky soup.
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