avi@utcsrgv.UUCP (Avi Naiman) (01/20/84)
Here are my contributions to the Soup is Good Food club: Split Pea Soup -------------- 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 ---------------- 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 UUCP: { linus, ihnp4, allegra, floyd, utzoo, cornell, watmath, uw-beaver, ubc-vision }!utcsrgv!avi { decvax, cwruecmp, duke, research }!utzoo!utcsrgv!avi Arpa: utcsrgv!avi@UW-BEAVER