I had a piece of ham steak with a big bone in it left over from Pancake
Day and decided to make a small pot of split pea soup. I decided to fake
it rather than look up a recipe because it was going to be a small batch
anyway. I chopped up an onion, some celery and carrot. I heated up the
leftover ham to try to render some fat, added a bit of olive oil and
sweated the vegetables and seasoned with salt and pepper. I added a cup
of split peas, and a few cups of water, brought it to a boil and them
simmered it for a few hours.

It turned out great. I am starting to like this soup making thing.

Dave Smith wrote:
> I had a piece of ham steak with a big bone in it left over from
> Pancake Day and decided to make a small pot of split pea soup. I
> decided to fake it rather than look up a recipe because it was going
> to be a small batch anyway. I chopped up an onion, some celery and
> carrot. I heated up the leftover ham to try to render some fat, added
> a bit of olive oil and sweated the vegetables and seasoned with salt
> and pepper. I added a cup of split peas, and a few cups of water,
> brought it to a boil and them simmered it for a few hours.
>
> It turned out great. I am starting to like this soup making thing.


Your soup sounds wonderful. What kind of bread did you serve with it?


Becca <-----drooling...

Becca wrote:
> Dave Smith wrote:
>> I had a piece of ham steak with a big bone in it left over from
>> Pancake Day and decided to make a small pot of split pea soup. I
>> decided to fake it rather than look up a recipe because it was going
>> to be a small batch anyway. I chopped up an onion, some celery and
>> carrot. I heated up the leftover ham to try to render some fat, added
>> a bit of olive oil and sweated the vegetables and seasoned with salt
>> and pepper. I added a cup of split peas, and a few cups of water,
>> brought it to a boil and them simmered it for a few hours.
>>
>> It turned out great. I am starting to like this soup making thing.
>
>
> Your soup sounds wonderful. What kind of bread did you serve with it?

I didn't have any exciting bread, so I served it with toasted English
muffins.

On Tue, 23 Feb 2010 11:36:53 -0500, Dave Smith
> wrote:

>I had a piece of ham steak with a big bone in it left over from Pancake
>Day and decided to make a small pot of split pea soup. I decided to fake
>it rather than look up a recipe because it was going to be a small batch
>anyway. I chopped up an onion, some celery and carrot. I heated up the
>leftover ham to try to render some fat, added a bit of olive oil and
>sweated the vegetables and seasoned with salt and pepper. I added a cup
>of split peas, and a few cups of water, brought it to a boil and them
>simmered it for a few hours.
>
>It turned out great. I am starting to like this soup making thing.

I really like making soup too. For some reason I was intimidated at
first but once I made a few pots I learned it's good eating and a
great way to use up veggies before they go bad. I like pea soup but
Louise doesn't so I don't make it much. My favorite grocery store has
a section of stuff they private label so I got a bag of (XXX)bean mix
last week. I don't now how may types were in it but there were many.
I bought a pork hoc and added about the same veggies as you did and
chopped up a bunch of ham. I topped it with some cheese and made a
loaf of bread and It was good stuff. I'll do it again. We've been
making soup about once a week for Louise to take to her grandmother
who can't do much chewing. I make dough and Louise bakes the bread
and warms the soup at her grandma's place and the old lady is in
heaven.

Lou

Lou Decruss wrote:
> I really like making soup too. For some reason I was intimidated at
> first but once I made a few pots I learned it's good eating and a
> great way to use up veggies before they go bad. I like pea soup but
> Louise doesn't so I don't make it much. My favorite grocery store has
> a section of stuff they private label so I got a bag of (XXX)bean mix
> last week. I don't now how may types were in it but there were many.
> I bought a pork hoc and added about the same veggies as you did and
> chopped up a bunch of ham. I topped it with some cheese and made a
> loaf of bread and It was good stuff. I'll do it again. We've been
> making soup about once a week for Louise to take to her grandmother
> who can't do much chewing. I make dough and Louise bakes the bread
> and warms the soup at her grandma's place and the old lady is in
> heaven.
>
> Lou
>


You are a good man, Lou. Now I will take back all those bad things I
said about you. ;-)


Becca

Lou Decruss wrote:

>> It turned out great. I am starting to like this soup making thing.
>
> I really like making soup too. For some reason I was intimidated at
> first but once I made a few pots I learned it's good eating and a
> great way to use up veggies before they go bad. I like pea soup but
> Louise doesn't so I don't make it much. My favorite grocery store has
> a section of stuff they private label so I got a bag of (XXX)bean mix
> last week. I don't now how may types were in it but there were many.
> I bought a pork hoc and added about the same veggies as you did and
> chopped up a bunch of ham. I topped it with some cheese and made a
> loaf of bread and It was good stuff. I'll do it again. We've been
> making soup about once a week for Louise to take to her grandmother
> who can't do much chewing. I make dough and Louise bakes the bread
> and warms the soup at her grandma's place and the old lady is in
> heaven.

My mother was a good cook, but her soups were awful. I had tried making
soup a few times and they were never very good. Last year my wife took
me to a cooking demonstration - dinner and the chef made a soup, among
other things, and handed out recipes. He said it was the method that was
important..... starting off with the onion, celery an carrots and s
perhaps garlic. I have tried several since then and they have been great.


Since discovering Gardenay and Knorr soups in tetra packs I have been
eating more soup, but that stuff is expensive. This batch of soup was
enough for 6 hefty servings and I figure the ingredients cost me about
70 cents.

Lou Decruss wrote:

> We've been
> making soup about once a week for Louise to take to her grandmother
> who can't do much chewing. I make dough and Louise bakes the bread
> and warms the soup at her grandma's place and the old lady is in
> heaven.
>
>

That's a lovely thing to do. Some folk would call it a mitzvah. I hope
someone is around to do it for you in your old age.

gloria p

Dave Smith wrote:
>
> I had a piece of ham steak with a big bone in it left over from Pancake
> Day and decided to make a small pot of split pea soup. I decided to fake
> it rather than look up a recipe because it was going to be a small batch
> anyway. I chopped up an onion, some celery and carrot. I heated up the
> leftover ham to try to render some fat, added a bit of olive oil and
> sweated the vegetables and seasoned with salt and pepper. I added a cup
> of split peas, and a few cups of water, brought it to a boil and them
> simmered it for a few hours.
>
> It turned out great. I am starting to like this soup making thing.

I have a couple of containers of split pea soup in the freezer and one
in the fridge right now. Why make a small batch? ;^)

This batch is made form Honey Baked Ham. My bias - I think adding sugar
to meat generally makes as much sense as adding styrofoam to beer.
I'll take almost any dry rub over almost any sugar based BBQ sauce.
Note to self - Use a real ham from now on. Last year there was a split
pea soup from a Country Ham and that soup seriously ruled.

Becca > writes:

> Dave Smith wrote:
>> I had a piece of ham steak with a big bone in it left over from
>> Pancake Day and decided to make a small pot of split pea soup. I
>> decided to fake it rather than look up a recipe because it was going
>> to be a small batch anyway. I chopped up an onion, some celery and
>> carrot. I heated up the leftover ham to try to render some fat, added
>> a bit of olive oil and sweated the vegetables and seasoned with salt
>> and pepper. I added a cup of split peas, and a few cups of water,
>> brought it to a boil and them simmered it for a few hours.
>>
>> It turned out great. I am starting to like this soup making thing.
>
> Your soup sounds wonderful. What kind of bread did you serve with it?
>
> Becca <-----drooling...

Oh for goodness sake. Its a simple pea soup ffs.

"Dave Smith" > wrote in message
...
>I had a piece of ham steak with a big bone in it left over from Pancake Day
>and decided to make a small pot of split pea soup. I decided to fake it
>rather than look up a recipe because it was going to be a small batch
>anyway. I chopped up an onion, some celery and carrot. I heated up the
>leftover ham to try to render some fat, added a bit of olive oil and
>sweated the vegetables and seasoned with salt and pepper. I added a cup of
>split peas, and a few cups of water, brought it to a boil and them simmered
>it for a few hours.
>
> It turned out great. I am starting to like this soup making thing.



To steal a line from the Campbell's commercials, soup is good food! It's so
easy to make a big or small pot of soup. I have a bag of split peas in my
pantry, that may be my next soup venture

Jill

jmcquown wrote:

>> It turned out great. I am starting to like this soup making thing.
>
>
>
> To steal a line from the Campbell's commercials, soup is good food!
> It's so easy to make a big or small pot of soup. I have a bag of split
> peas in my pantry, that may be my next soup venture

I blame Campbells for me not being a big fan of soup. Being on the road
a lot at work I had a lot of nice soups at places that I knew made their
own. I learned that they could be good. It took a long time before I
started to fell comfortable making them. Heck, it was a long time before
I thought that it was even worth making. These successes made me more
interested. Of course there is the problem of making the in quantities
that make it worth making, and then I get stuck eating them for days. I
have had pea soup for lunch three days in a row and there is enough left
for one more bowl of it. I like variety.

"Dave Smith" > wrote in message
. ..
> jmcquown wrote:
>
>>> It turned out great. I am starting to like this soup making thing.
>>
>>
>>
>> To steal a line from the Campbell's commercials, soup is good food! It's
>> so easy to make a big or small pot of soup. I have a bag of split peas
>> in my pantry, that may be my next soup venture
>
> I blame Campbells for me not being a big fan of soup. Being on the road a
> lot at work I had a lot of nice soups at places that I knew made their
> own. I learned that they could be good. It took a long time before I
> started to fell comfortable making them. Heck, it was a long time before I
> thought that it was even worth making. These successes made me more
> interested. Of course there is the problem of making the in quantities
> that make it worth making, and then I get stuck eating them for days. I
> have had pea soup for lunch three days in a row and there is enough left
> for one more bowl of it. I like variety.


Hint: Most soups freeze well

Jill

Doug Freyburger wrote:
>Dave Smith wrote:
>>
>> I had a piece of ham steak with a big bone in it left over from Pancake
>> Day and decided to make a small pot of split pea soup. I decided to fake
>> it rather than look up a recipe because it was going to be a small batch
>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>> leftover ham to try to render some fat, added a bit of olive oil and
>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>> of split peas, and a few cups of water, brought it to a boil and them
>> simmered it for a few hours.
>>
>> It turned out great. I am starting to like this soup making thing.
>
>I have a couple of containers of split pea soup in the freezer and one
>in the fridge right now. Why make a small batch? ;^)

Only a couple... I have at least a dozen quart containers of pea soup
frozen... I have a 16 quart pot for all home made soups.

>This batch is made form Honey Baked Ham. My bias - I think adding sugar
>to meat generally makes as much sense as adding styrofoam to beer.
>I'll take almost any dry rub over almost any sugar based BBQ sauce.
>Note to self - Use a real ham from now on. Last year there was a split
>pea soup from a Country Ham and that soup seriously ruled.

If I have ham bones fine, I use em... but most times I go up to the
market in town and buy a load of smoked ham hocks... just this week
one pound bags of Goya green split peas were 99¢ and locally made
smoked ham hocks were $1.29/lb. Smoked ham hocks add much more flavor
than ham but mostly they add all that gelatinous goodness. I got four
bags of peas and two 4 packs of hocks to freeze... and since I have
lots of pea soup I'll likely use those ham hocks for a different
legume soup... I keep a huge stock of beans in my pantry at all times.
Also if you can find them whole dried peas are much more flavorful
than splits, and yellow splits are good too but whole yellows are even
better. I can remember when dried peas and most dried beans were in
the 10¢/lb range... I thought the price was outrageous when it reached
like 39¢/lb... now at a buck and more it's obscene... but nothing
beats homemade soups. Along with onions, carrots, and celery I always
add a few chunked potatoes to my pea soup, adds a certain mellowness
and rounds out the texture, helps keep the peas from settling out of
suspension. One of the most relaxing ways for me to spend a winter
day is tending a big pot of soup.

It's snowing up a storn here in the Catskills right now, I've already
been out there plowing... I'm sure there will be many more inches by
morning. Soup is a good thing.

Dave Smith wrote:
> I had a piece of ham steak with a big bone in it left over from Pancake
> Day and decided to make a small pot of split pea soup. I decided to fake
> it rather than look up a recipe because it was going to be a small batch
> anyway. I chopped up an onion, some celery and carrot. I heated up the
> leftover ham to try to render some fat, added a bit of olive oil and
> sweated the vegetables and seasoned with salt and pepper. I added a cup
> of split peas, and a few cups of water, brought it to a boil and them
> simmered it for a few hours.
>
> It turned out great. I am starting to like this soup making thing.

There's a recipe for split pea soup? I make it just like you do except I
don't always use ham. Sometimes I use smoked turkey wings and not add
any salt.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 23 Feb 2010 22:36:07 +0000 (UTC), Doug Freyburger
> wrote:

> I have a couple of containers of split pea soup in the freezer and one
> in the fridge right now. Why make a small batch? ;^)

Why make a batch so big you have to freeze it, when making it is so
brain dead easy? I made pea soup the day before yesterday and it's
gone today.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > writes:

> On Tue, 23 Feb 2010 22:36:07 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> I have a couple of containers of split pea soup in the freezer and one
>> in the fridge right now. Why make a small batch? ;^)
>
> Why make a batch so big you have to freeze it, when making it is so
> brain dead easy? I made pea soup the day before yesterday and it's
> gone today.

Are you simple? How about so you dont have to make it again a few days
later when you might not have a ham bone available? You know. The
REASON people freeze prepared foods.

On Tue, 23 Feb 2010 17:22:14 -0800, sf > wrote:

>On Tue, 23 Feb 2010 22:36:07 +0000 (UTC), Doug Freyburger
> wrote:
>
>> I have a couple of containers of split pea soup in the freezer and one
>> in the fridge right now. Why make a small batch? ;^)
>
>Why make a batch so big you have to freeze it, when making it is so
>brain dead easy?

Brain dead is obviously your forte.

On Wed, 24 Feb 2010 02:32:36 +0100, Bogbrush >
wrote:

> Are you simple? How about so you dont have to make it again a few days
> later when you might not have a ham bone available? You know. The
> REASON people freeze prepared foods.

Are you such an idiot that you have to wait for a ham bone to make
soup?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 23 Feb 2010 14:00:58 -0600, Becca > wrote:

>Lou Decruss wrote:
>> I really like making soup too. For some reason I was intimidated at
>> first but once I made a few pots I learned it's good eating and a
>> great way to use up veggies before they go bad. I like pea soup but
>> Louise doesn't so I don't make it much. My favorite grocery store has
>> a section of stuff they private label so I got a bag of (XXX)bean mix
>> last week. I don't now how may types were in it but there were many.
>> I bought a pork hoc and added about the same veggies as you did and
>> chopped up a bunch of ham. I topped it with some cheese and made a
>> loaf of bread and It was good stuff. I'll do it again. We've been
>> making soup about once a week for Louise to take to her grandmother
>> who can't do much chewing. I make dough and Louise bakes the bread
>> and warms the soup at her grandma's place and the old lady is in
>> heaven.
>>
>> Lou
>>
>
>
>You are a good man, Lou. Now I will take back all those bad things I
>said about you. ;-)

Thanks. I'm ok but mis-guided at times.

Lou

On Tue, 23 Feb 2010 15:11:44 -0500, Dave Smith
> wrote:

>Lou Decruss wrote:
>
>>> It turned out great. I am starting to like this soup making thing.
>>
>> I really like making soup too. For some reason I was intimidated at
>> first but once I made a few pots I learned it's good eating and a
>> great way to use up veggies before they go bad. I like pea soup but
>> Louise doesn't so I don't make it much. My favorite grocery store has
>> a section of stuff they private label so I got a bag of (XXX)bean mix
>> last week. I don't now how may types were in it but there were many.
>> I bought a pork hoc and added about the same veggies as you did and
>> chopped up a bunch of ham. I topped it with some cheese and made a
>> loaf of bread and It was good stuff. I'll do it again. We've been
>> making soup about once a week for Louise to take to her grandmother
>> who can't do much chewing. I make dough and Louise bakes the bread
>> and warms the soup at her grandma's place and the old lady is in
>> heaven.
>
>My mother was a good cook, but her soups were awful. I had tried making
>soup a few times and they were never very good. Last year my wife took
>me to a cooking demonstration - dinner and the chef made a soup, among
>other things, and handed out recipes. He said it was the method that was
>important..... starting off with the onion, celery an carrots and s
>perhaps garlic. I have tried several since then and they have been great.

Sounds like you might like this site then Dave.

http://www.soupsong.com/
>
>Since discovering Gardenay and Knorr soups in tetra packs I have been
>eating more soup, but that stuff is expensive. This batch of soup was
>enough for 6 hefty servings and I figure the ingredients cost me about
>70 cents.

Yes you can make soup cheap as hell or it can be very expensive. When
you start adding shrimp or crab it does add up but it's well worth it.

Lou

On Tue, 23 Feb 2010 13:57:41 -0700, "gloria.p" >
wrote:

>Lou Decruss wrote:
>
> > We've been
>> making soup about once a week for Louise to take to her grandmother
>> who can't do much chewing. I make dough and Louise bakes the bread
>> and warms the soup at her grandma's place and the old lady is in
>> heaven.
>>
>>
>
>That's a lovely thing to do. Some folk would call it a mitzvah. I hope
>someone is around to do it for you in your old age.

We're just entering the age of taking care of parents and
grandparents. It seems no matter what the age, folks like good food.
This grandparent was polish born in 1915. She was able to get to the
states in 1949 and somehow got a B&B in Indiana on a lake. She tells
some pretty interesting food and cooking stories most of us would love
to hear. Making soup for her doesn't seem like much. I've never been
with them when the bread was baking to see the child-like anticipation
but Louise tells me it's heart-warming.

Lou

On Tue, 23 Feb 2010 22:36:07 +0000 (UTC), Doug Freyburger
> wrote:

>Dave Smith wrote:
>>
>> I had a piece of ham steak with a big bone in it left over from Pancake
>> Day and decided to make a small pot of split pea soup. I decided to fake
>> it rather than look up a recipe because it was going to be a small batch
>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>> leftover ham to try to render some fat, added a bit of olive oil and
>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>> of split peas, and a few cups of water, brought it to a boil and them
>> simmered it for a few hours.
>>
>> It turned out great. I am starting to like this soup making thing.
>
>I have a couple of containers of split pea soup in the freezer and one
>in the fridge right now. Why make a small batch? ;^)
>
>This batch is made form Honey Baked Ham. My bias - I think adding sugar
>to meat generally makes as much sense as adding styrofoam to beer.
>I'll take almost any dry rub over almost any sugar based BBQ sauce.
>Note to self - Use a real ham from now on. Last year there was a split
>pea soup from a Country Ham and that soup seriously ruled.

I agree about the honey baked ham. I use a cooks ham when I can for
stock. I cook it in the smoker at about 275 until it's done and save
the bone for soup.

Lou

sf wrote:
> Doug Freyburger > wrote:
>
>> I have a couple of containers of split pea soup in the freezer and one
>> in the fridge right now. Why make a small batch? ;^)

I just finished some split pea soup for lunch.

> Why make a batch so big you have to freeze it, when making it is so
> brain dead easy?

Different house, different limits. My wife does most of the shopping
and she's not impressed with legumes. Thus legumes are the limiting
factor for making split pea soup at my place. Or any bean or lentil
recipe. When I buy the legumes there's enough to make a big batch.

Bogbrush seems to have limited pork available. Different house,
different limits. We always seem to have bacon in the fridge. Often
even some leftover cooked bacon. Bacon works great in split pea soup.
It's just that this time there was ham available.

On Tue, 23 Feb 2010 13:49:29 -0600, Lou Decruss wrote:

> We've been
> making soup about once a week for Louise to take to her grandmother
> who can't do much chewing. I make dough and Louise bakes the bread
> and warms the soup at her grandma's place and the old lady is in
> heaven.
>
> Lou

that's sweet of you to do, lou.

your pal,
blake

On Tue, 23 Feb 2010 19:49:44 -0500, brooklyn1 wrote:

> Doug Freyburger wrote:
>>Dave Smith wrote:
>>>
>>> I had a piece of ham steak with a big bone in it left over from Pancake
>>> Day and decided to make a small pot of split pea soup. I decided to fake
>>> it rather than look up a recipe because it was going to be a small batch
>>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>>> leftover ham to try to render some fat, added a bit of olive oil and
>>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>>> of split peas, and a few cups of water, brought it to a boil and them
>>> simmered it for a few hours.
>>>
>>> It turned out great. I am starting to like this soup making thing.
>>
>>I have a couple of containers of split pea soup in the freezer and one
>>in the fridge right now. Why make a small batch? ;^)
>
> Only a couple... I have at least a dozen quart containers of pea soup
> frozen... I have a 16 quart pot for all home made soups.
>

a dozen frozen quarts of pea soup? a cup of soup a week for 48 weeks?

blake

On Tue, 23 Feb 2010 19:49:44 -0500, brooklyn1
> wrote:

>Doug Freyburger wrote:
>>Dave Smith wrote:
>>>
>>> I had a piece of ham steak with a big bone in it left over from Pancake
>>> Day and decided to make a small pot of split pea soup. I decided to fake
>>> it rather than look up a recipe because it was going to be a small batch
>>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>>> leftover ham to try to render some fat, added a bit of olive oil and
>>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>>> of split peas, and a few cups of water, brought it to a boil and them
>>> simmered it for a few hours.
>>>
>>> It turned out great. I am starting to like this soup making thing.
>>
>>I have a couple of containers of split pea soup in the freezer and one
>>in the fridge right now. Why make a small batch? ;^)
>
>Only a couple... I have at least a dozen quart containers of pea soup
>frozen... I have a 16 quart pot for all home made soups.

That's weird shemp. Are they stored next to that big pot of "stock"
crap you posted a picture of? You probably have a sign at the road
advertising free soup in hopes of having some company.

Hopefully you won't get them sick.

Lou

On Wed, 24 Feb 2010 14:11:11 -0500, blake murphy
> wrote:

>On Tue, 23 Feb 2010 19:49:44 -0500, brooklyn1 wrote:
>
>> Doug Freyburger wrote:
>>>Dave Smith wrote:
>>>>
>>>> I had a piece of ham steak with a big bone in it left over from Pancake
>>>> Day and decided to make a small pot of split pea soup. I decided to fake
>>>> it rather than look up a recipe because it was going to be a small batch
>>>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>>>> leftover ham to try to render some fat, added a bit of olive oil and
>>>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>>>> of split peas, and a few cups of water, brought it to a boil and them
>>>> simmered it for a few hours.
>>>>
>>>> It turned out great. I am starting to like this soup making thing.
>>>
>>>I have a couple of containers of split pea soup in the freezer and one
>>>in the fridge right now. Why make a small batch? ;^)
>>
>> Only a couple... I have at least a dozen quart containers of pea soup
>> frozen... I have a 16 quart pot for all home made soups.
>>
>
>a dozen frozen quarts of pea soup? a cup of soup a week for 48 weeks?

He's stocking a soup kitchen for retired lawn mower repairmen.

On Wed, 24 Feb 2010 21:20:36 -0600, Lou Decruss wrote:

> On Wed, 24 Feb 2010 14:11:11 -0500, blake murphy
> > wrote:
>
>>On Tue, 23 Feb 2010 19:49:44 -0500, brooklyn1 wrote:
>>
>>> Doug Freyburger wrote:
>>>>Dave Smith wrote:
>>>>>
>>>>> I had a piece of ham steak with a big bone in it left over from Pancake
>>>>> Day and decided to make a small pot of split pea soup. I decided to fake
>>>>> it rather than look up a recipe because it was going to be a small batch
>>>>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>>>>> leftover ham to try to render some fat, added a bit of olive oil and
>>>>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>>>>> of split peas, and a few cups of water, brought it to a boil and them
>>>>> simmered it for a few hours.
>>>>>
>>>>> It turned out great. I am starting to like this soup making thing.
>>>>
>>>>I have a couple of containers of split pea soup in the freezer and one
>>>>in the fridge right now. Why make a small batch? ;^)
>>>
>>> Only a couple... I have at least a dozen quart containers of pea soup
>>> frozen... I have a 16 quart pot for all home made soups.
>>>
>>
>>a dozen frozen quarts of pea soup? a cup of soup a week for 48 weeks?
>
> He's stocking a soup kitchen for retired lawn mower repairmen.

<snort>

your pal,
blake