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From: avi@utcsrgv.UUCP (Avi Naiman)
Newsgroups: net.cooks
Subject: Yet Another Good Soup (YAGS)
Message-ID: <3166@utcsrgv.UUCP>
Date: Fri, 20-Jan-84 13:42:23 EST
Article-I.D.: utcsrgv.3166
Posted: Fri Jan 20 13:42:23 1984
Date-Received: Fri, 20-Jan-84 14:31:51 EST
Organization: CSRG, University of Toronto
Lines: 80



Here are my contributions to the Soup is Good Food club:


			Split Pea Soup
			--------------

	4 qt.	h2o
	2 c	green split peas
	1/2 c	yellow split peas
	6 med	onions
	4	carrots
	4 stlks	celery
	2 Tbl	salt
	1/2 ts	pepper

	Optional (at least one):

	soup bones
	meat (flunken)
	marjorine
	garlic salt


Bring water to a boil.  Add all ingredients (onions, carrots, celery in 
quarters) except bones and meat.  Cook for 1-2 hours on a low flame (until
vegetables are soft and peas are mushy).  Use a food mill to mash all 
ingredients.  (Don't use a food processor!  It makes the soup too thin.)
Add bones and/or meat and cook for another hour.  Raise heat to thicken;
add water to thin.



			Bean-Barley Soup
			----------------

	1/2 c	barley
	1/2 c	mixed beans (kidney, navy, etc)
	1/2 c	green split peas
	1/2 Tbl	salt
	1/2 ts	pepper
	1 pkg	Goodman's onion soup mix

	Optional:

	soup bones
	meat (flunken)
	marjorine
	garlic salt
	frozen mixed vegetables


Soak beans overnight in cold water.  Drain and rinse.  Bring water to a boil.
Add all ingredients except frozen vegetables.  Cook for 2 hours on low flame.
Add vegetables 20 minutes before serving.



				Hearty appetites,

-- 


					Avi Naiman
					Department of Computer Science
					University of Toronto
					4008J Sandford Fleming Building
					10 King's College Road
					Toronto, Ontario, Canada
					M5S 1A4
					(416) 978-6027


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