Blue Ribbon Split Pea Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. safflower oil
1 c. carrots, coarsely chopped
1 c. celery, coarsely chopped
1 1/2 c. onion, coarsely chopped
1 large clove garlic, minced
2 c. cabbage, finely shredded
10 c. water
2 c. green split peas
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 tsp. dried oregano
1/8 tsp. dried tarragon
1/4 tsp. celery seed
1/4 tsp. ground coriander
1/2 tsp. sea salt or 1/4 tsp. seasoned salt or 1/4 tsp. salt-free seasoning
fresh pepper to taste
1 Tbsp. vegetable bouillon (available at most health food stores)
4 Tbsp. fresh parsley, minced

Preparation

Heat the butter and oil together in a large soup kettle.
Add the carrots, celery, onion, garlic and cabbage. Saute, stirring frequently, for several minutes. Add the water, split peas, seasonings and 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.