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Field peas that have been dried (split peas) have been a staple soup ingredient for country cooks for years. One super recipe is Wisconsin Split Pea Soup. The recipe was sent in by field editor Linda Rock (left) of Stratford. "Marjoram, garlic, potatoes and carrots blend nicely with peas in this hearty and economical soup," Linda confirms. "I also plant peas in my garden each year," she says. "They grow so well here that I pick enough to freeze and enjoy all winter."
Originally published as Wisconsin Split Pea Soup in Taste of Home April/May 2001, p45
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Reviewed on Jan. 04, 2011 by dianeve
I really liked this soup. It was very good tasting and I can't wait to make it again.
Reviewed on Jan. 19, 2010 by chris and jenn
This was so good but I used chicken broth instead of water and careful not to overstir!
Reviewed on Jul. 20, 2009 by patricia diane
Sounds delicious, It might be good even with no meat for a Lenten meal.
Reviewed on Dec. 10, 2007 by yugota
Excellent Recipe
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