Blue Ribbon Split Pea Soup

1 hour 40 mins

• 2 Tbsp. butter
• 1 Tbsp. safflower oil
• 1 cup carrots, coarsely chopped
• 1 cup celery, coarsely chopped
• 1 1/2 cups onion, coarsely chopped
• 1 large clove garlic, minced
• 2 cups cabbage, finely shredded
• 10 cups water
• 2 cups green split peas
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tps. dried marjoram
• 1/2 tsp. dried oregano
• 1/2 tsp. dried summer savory
• 1/8 tsp. dried sage
• 1/4 tsp. celery seed
• 1/4 tsp. ground coriander
• 1/2 tsp. sea salt (optional)
• 1/4 tsp. seasoned salt or salt-free seasoning
• Fresh ground black pepper
• 1 vegetable bouillon
• 4 Tbsp. fresh parsley, minced.

Heat the butter and oil together in a large soup kettle. Add the carrots, celery, onion, garlic and cabbage and saute, stirring frequently, for several minutes. Add the water, the split peas, the seasonings and the bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully so freeze any left over in an airtight container to be used for another meal.

Serves 8

Recipe via Fit For Life