avi@utcsrgv.UUCP (Avi Naiman) (01/20/84)
Here are my contributions to the Soup is Good Food club:
Split Pea Soup
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4 qt. h2o
2 c green split peas
1/2 c yellow split peas
6 med onions
4 carrots
4 stlks celery
2 Tbl salt
1/2 ts pepper
Optional (at least one):
soup bones
meat (flunken)
marjorine
garlic salt
Bring water to a boil. Add all ingredients (onions, carrots, celery in
quarters) except bones and meat. Cook for 1-2 hours on a low flame (until
vegetables are soft and peas are mushy). Use a food mill to mash all
ingredients. (Don't use a food processor! It makes the soup too thin.)
Add bones and/or meat and cook for another hour. Raise heat to thicken;
add water to thin.
Bean-Barley Soup
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1/2 c barley
1/2 c mixed beans (kidney, navy, etc)
1/2 c green split peas
1/2 Tbl salt
1/2 ts pepper
1 pkg Goodman's onion soup mix
Optional:
soup bones
meat (flunken)
marjorine
garlic salt
frozen mixed vegetables
Soak beans overnight in cold water. Drain and rinse. Bring water to a boil.
Add all ingredients except frozen vegetables. Cook for 2 hours on low flame.
Add vegetables 20 minutes before serving.
Hearty appetites,
--
Avi Naiman
Department of Computer Science
University of Toronto
4008J Sandford Fleming Building
10 King's College Road
Toronto, Ontario, Canada
M5S 1A4
(416) 978-6027
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