Title: Blue Ribbon Split Pea Soup
Categories: Soup Vegetarian Neysa
Yield: 8 Servings

2	tb	Butter
1	tb	Safflower oil
1	c	Carrots, coarsely chopped
1	c	Celery, coarsely chopped
1 1/2	c	Onions, coarsely chopped
1	lg	Clove garlic, minced
2	c	Finely shredded cabbage
10	c	Water
2	c	Green split peas
1	ts	Dried basil
1	ts	Dried thyme
1	ts	Dried marjoram
1/2	ts	Dried oregano
1/2	ts	Dried summer savory
1/8	ts	Dried sage
1/8	ts	Dried tarragon
1/4	ts	Celery seed
1/4	ts	Ground coriander
1/2	ts	Sea salt
1/4	ts	Seasoned salt or salt-free
		Seasoning
		Fresh ground pepper to taste
1		Vegetable boullion
4	tb	Fresh parsley, minced

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

Source: Fit for Life by Harvey and Marilyn Diamond Typos by Neysa

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