Thick Split Pea Soup

Recipe provided by Mrs. Lewis Young of the Linden-Roselle Chapter.


1cup Split Green Peas (dried)
½cup dried Yellow Split Peas
2Carrots (diced)
1stalk of Celery with leaves
1Onion (sliced)
1qt. Water
2tbs. Butter
In cheesecloth bag, put Bay Leaf and clove of Garlic


Except for the butter, put all ingredients in a large covered sauce pan. Simmer for about an hour.

Remove the cheesecloth bag and discard.

Put through a strainer and add Butter, Salt and Pepper to taste.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960