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."
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
"My mother sent me some of this pretty dry blend along with the recipe," says Susan Ruckert of Tangent, Oregon. "This hearty soup is thick with lentils, barley and peas, and chicken is a nice change from the usual ham."
The addition of tender meatballs add a flavorful twist to ordinary split pea soup. Whenever I prepare this for our church soup suppers, I come home with an empty kettle! —Donna Smith, Grey Cliff, Montana
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. —Susan Simons, Eatonville, Washington