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Title: Old Time Split Pea Soup
Categories: Crockpot, Soups
Yield: 1 Batch

1 1/2 c Dried yellow split peas
1 cn Diced tomatoes *
2 tb Dijon mustard
5 c Meat or vegetable broth
4 cl Garlic; minced
2 Carrots; sliced thin
2 Celery ribs; sliced
1 c Onion; diced
1/2 tb Dry thyme
Bacon or salt port;
- well rinsed (optional)

* Originally called for a jar of home-canned tomatoes, size unknown.

I was clearing another layer of my mother's old papers and came
across this recipe of my Grandmother's. It had been tweaked a bit by
her to fit the depression era and stood strong through the war years
(WWII).

I have modernized it a bit and converted to crockpot methods. Along
the side was a hard to read 'mustard' recipe but it seemed very
similar to Maille brand Old style whole grain dijon mustard so I used
that as handy. Like many, she made her own vegetable broth just as I
do today. It was very much a 'waste not, want not' era. The recipe
says to use strong beef, pork or chicken broth if you have it,
vegetable broth if not.

The only way I know it was yellow split peas is her remark on how
cheery it looked with it's yellows and reds (tomatoes) plus bits of
orange (carrot).

Recipe by Carol Shenkenberger <cshenk@virginia-beach.com>

Recipe FROM: <news:10b3uot$eut8$1@dont-email.me>,
<news:rec.food.cooking/1571717>

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