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RECIPE of the WEEK

January 1, 2001

Winter is a good time for soups. With the snow swirling outside we often find ourselves snowbound for days at a time. At times like this it feels so good to go to the cellar and open up one of the many canning jars full of goodies from the summer garden. Nothing seems better on a cold winter's day than a hearty soup bubbling on the stove. My mother used to make much simpler soups like rivvel soup and pot pie soups. There just wasn't as much to go around in those days. Nowadays, people eat many different kinds of soups. This month's recipes will share some of our family's favorite soups.

YODER'S PEA SOUP

1 cup of dried, green split peas
a ham bone (beef knuckles also can be used)
1 medium onion, chopped
1 1/2 quart of water
1 bay leaf
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of chunked tomatoes may be added

Put all the ingredients into a big pot. Simmer 2 hours - stirring intermittently. Add boiling water if the soup gets too thick of a consistency. Remove the bone. Press the soup through a sieve and serve.

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