| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | 1 | servings | |
INGREDIENTS
| 1 | – 2 large yellow onions; chopped up | |
| 2 | lg | Carrots; peeled and chopped up, up to 4 |
| 2 | lg | Stalks of celery; chopped up, up to 4 |
| Water 3 cups dried split peas; yellow or green or both | ||
| 1 | Cubes of Telma vegetable bouillion -or-; up to 2 | |
| 1 | Cubes of Morga vegetable bouillion; up to 2 | |
| Italian seasoning; (oregano, marjoram, etc.) | ||
| Pepper |
INSTRUCTIONS
SEASONINGS Large 10 quart Dutch oven used (that's the size I have - you can use a smaller one if you have it) saute onions, carrots and celery in bottom of pot in a very small amount of margarine or Nyafat before adding water or other ingredients --- and --- if you don't have time, don't worry about it - the soup tastes just as good without sauteeing the vegetables Fill the pot about 1/2 way with water. Add 2 - 3 cups of dried split peas either yellow or green or both - pick out the bad stuff like pebbles first ~ then add to the water and vegetables. Add seasonings to taste: 1-2 cubes of Telma vegetable bouillion (from Israel - that's where the salt is, if you want some) ----- or----- 1-2 cubes of Morga vegetable bouillion (from Switzerland with no salt in it) Italian seasoning (oregano, marjoram, etc.) pepper Simmer on a low heat uncovered for several hours until it is cooked and thickened. Use a food mill or hand-held blender to get everthing pureed (really just mashed up) Serve with fresh bread and a salad - great cold weather meal... I hope everyone likes this. It really is pretty simple to prepare. Posted to JEWISH-FOOD digest by "Maura E. Stone" <snmstone@arriba.nm.org> on Sep 14, 1998, converted by MM_Buster v2.0l.
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