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."
In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away in my slow cooker. What a great treat to enjoy this soup on a chilly night.—Heidi Schmidgall, Hancock, Minnesota
Since we raise our own pigs, I like to use ground pork in this zesty soup. But I've used ground beef with equally good results. Green chilies give this dish some Southwestern flair. —Mary Lou Chernik, Taos, New Mexico
Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.—Taste of Home Test Kitchen
This recipe originated with the master chef of our family—my father-in-law. It freezes so well that frequently I'll cook up a double batch of soup.
My husband, our two sons (14 and 12) and I live on 70 acres outside of town. I enjoy crafts. But I'm every bit as happy plowing fields or baling hay!
We started a 39-day Soup Challenge to eat healthier after the holidays, figuring if "Survivor" contestants could last 39 days on little food, surely we could survive on soup! This split pea soup was a family favorite. —Debra Keil, Owasso, Oklahoma
A big bowl of substantial soup is the perfect antidote to cold weather and busy schedules. Whether it’s a weeknight family meal or an informal get-together, I pull out my tried-and-true soup and bread recipes and relax. —Trisha Kruse, Eagle, Idaho