Split Pea Vegetable Soup
1-1/2 cups dry split peas, rinsed
2-1/2 quarts water
7 or 8 whole allspice, tied in a cheescloth bag
2 teaspoon salt
1/2 teaspoon pepper
6 large potatoes, peeled and cut into 1/2 inch cubes
6 carrots, chopped
2 medium onions, chopped
2 cups cubed cooked ham
1/2 medium head cabbage, shredded

In a large kettle, combine peas, water, allspice, salt and pepper; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Stir in potatoes, carrots, onions, ham and cabbage; return to a boil.  Reduce heat; cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally.  Discard allspice.
Yield: 16-20 servings (about 5 qts.)

Wild Rice Soup
1/3 cup uncooked wild rice
1 tablespoon vegetable oil
1 quart water
1 medium onion, chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 cup butter or margarine
1/2 cup all-purpose flour
3 cups chicken broth
2 cups light cream
1/2 teaspoon dried rosemary
1 teaspoon salt

Rinse rice; drain.  In a medium saucepan, combine rice, oil and water; bring to a boil.
Reduce heat; cover and simmer for 30 minutes.  Meanwhile, in a large kettle, cook onion, celery and carrot in butter until vegetables are almost tender.  Blend in flour; cook and stir for 2 minutes.  Add broth and undrained rice.  Bring to a boil; cook and stir until slightly thickened.  Stir in cream, rosemary and salt.  Reduce heat and simmer, uncovered, for about 20 minutes or until rice is tender.
Yield: 8 servings (about 2 qts.)

Buttery Onion Soup
2 cups thinly sliced onion
1/2 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
1-1/2 to 2 cups (6-8 oz.) shreded mozzarella cheese
salt and pepper to taste
croutons (optional)

In a large kettle, saute onions in buter over low heat until tender and transparent, about 20-30 minutes.  Blend in flour.  Gradually add broth and milk; cook and stir over medium heat until bubbly.  Cook and stir for 1 minute more; reduce heat to low.  Add mozzarella cheese and stir constantly until melted (do not boil).  Season to taste with salt and pepper.  Serve with croutons, if desired.
Yield: 6 servings (about 1-1/2 qts.)

Cabbage Chowder
2 cups diagonally sliced carrots
2 tablespoon butter or margarine
1/4 teaspoon caraway seeds
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
1 soup can milk
1 soup can water
3 cups shredded cabbage
1 pound smoked sausage, cut into 1/2-inch diagonal slices.

In a large kettle, combine carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes.  Add soup, milk, water, cabbage and sausage.  Bring to a boil; reduce heat and cook until cabbage is tender, about 15 minutes
Yield: 6-8 servings (2 qts.)