Soups

PLAIN PEA SOUP
1 pound dried split peas
8 cups water
1 cup chopped celery
1 cup chopped onion
1 1/2 cups chopped carrots
1/4 teaspoon ground thyme
1 pinch cayenne pepper
1 bay leaf

Wash peas, take out bad beans. Place all ingredients in a large kettle. Bring to a boil, reduce heat and simmer (covered) for 35 to 40 minutes, or until peas are tender. Place 2 cups of soup at a time in a blender. Blend until smooth. Repeat until all soup is blended. Add fresh ground pepper and salt to taste. (My note: let the soup cool down a lot before blending so you don’t get burned. It is not necessary to blend every single pea, the soup is nice when it has some unprocessed peas. If you want, you can add a little of ham based soup mix). Product freezes well but probably will separate slightly. Just restir and it will be good as new.

SENATE BEAN SOUP (start the day before needed)

16 ounces of dried Navy beans or pea beans (those very small white beans)
2 quarts water
1 to 1 1/2 smoked ham shank
1 cup chopped onion
1 cup chopped celery
1/4 teaspoon pepper
1 teaspoon nutmeg
1 teaspoon oregano leaves
1 teaspoon basil leaves
1 teaspoon salt

Wash the dried beans in water, remove immature or bad beans (if they are broken they are O.K.).

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