SPLIT PEA SOUP1 c. dry split peas4 c. chicken broth1 to 1-1/2 lbs smoked pork hocks or 1 lb. meaty ham boneor bacon1/4 tsp. marjoram, crushed1 bay leaf 1/2 c. chopped carrot1/2 c. chopped celery1/2 c. chopped onionRinse peas. In large saucepan combine peas, broth,meat, marjoram, bay leaf, and dash of pepper. Bring toboil; reduce heat. Cover; simmer for 1 hour. Stir occasionally. Remove meat. When cool enough tohandle, cut meat off bone and coarsely chop. Discardbone. Return meat to saucepan. Stir in carrot, celery,and onion. Return to boiling; reduce heat. Cover; simmer for 20 to 30 minutes or until vegetables are crisp-tender.Discard bay leaf. Makes 4 main dish servings.CASI’S HEARTY SPLIT PEA SOUPSort and rinse one pound package of small split peas.Cover with water or vegetable broth* in large covered pot,adding a bay leaf, and bring to a boil, skimming off thefoam from the top and adding more liquid as needed.Turn down the heat to low and let peas cook slowly tilltender (about 45 minutes) adding:Vegetables chopped into small pieces (celery, carrots,onion, and even potatoes) brown or white rice, cooked (or raw rice can be added with the peas in the beginning)seasonings as desired: bay leaf, seasoning salt (I useJohnny’s, pepper, garlic salt, onion powder or salt. Whenpeas and vegetables are ready to eat, use potato masher to mash about half of the cooked peas. This thickens thesoup to a nice consistency. Small pieces of chopped hamor Kielbasa-type sausage links can be added. Taste soupfor flavor and add a little extra salt if needed. Tiny squarechunks of firm tofu can also be added for extra proteininstead of meat and have similar texture so are hardlynoticeable.*Vegetable broth made by simmering any clean, choppedvegetables such as celery tops, and limp unused carrots,potatoes, and end pieces of cabbage, etc. in salted water for an hour or so. Left over potato water saved after cooking mashed potatoes can also be used as well asother vegetable cooking liquid. Strain cooking water anddiscard vegetables. Refrigerate until used.Note: Canned or dehydrated vegetables and meat can beused for this soup when fresh ingredients are notavailable. Tofu in aseptic packages can be stored withoutrefrigeration.MINESTRONE HAMBURGER SOUP1 lb. ground beef1/4 c. raw white rice1 c. chopped onion1 small bay leaf 1 c. cubed raw potatoes1/4 tsp. dried basil1 c. sliced raw carrots3 tsp. salt1/2 c. diced celery1/8 tsp. pepper 2-1/2 c. tomatoes1-1/2 qts. water (6 c)Noodles or macaroniSauté beef and onion until slightly browned; drain. Addpotatoes ,carrots, celery, tomatoes, and water. Bring to a boil.Sprinkle in rice. Add bay leaf (crushed), basil, salt andpepper. Cover and simmer on low for one hour. The last 15minutes add noodles. When ready to serve, sprinkle withgrated American or cheddar cheese.BACON AND POTATO SOUP5-6 large potatoes1/2 c. sour cream5 bullion cubes (beef)1/2 c. milk1 small onion1 T. minced parsley (optional)8 slices bacon (about 8 oz.)2-3 T. flour 1 T. chervil (optional)Scrub potatoes thoroughly. Once clean slice thinly crosswise.In a large heavy sauce pan bring 5-6 cups water, 2-3 T. flour,and bullion cubes to a boil. (Flour will clot if added to boilingwater. In order to mix smoothly, water must be warm, notboiling.) Bring to boil, then reduce heat to medium low andadd potatoes. Cover pan while cooking. While potatoes arecooking in a separate frying pan cook the bacon. Draingrease and set aside bacon. Use same pan with baconflavoring to cook onion, diced small. When onion is soft add itto the potato water. (For extra bacon flavor you may put a littlewater in the frying pan then add it to the pot). In a bowl getabout 1/2 c. of potato soup broth. Add 1/w c. sour cream and1/2 cup milk to it and stir. Turn heat off and add mixture to thesoup when potatoes are cooked enough that a fork easilygoes through the potato. Try not to let it boil once sour creamand milk have been added. Crumble the bacon slices andadd to the soup. Add the parsley and chervil if desired. Souptastes good without it. Serves 6-8 people.