Trust me Rick. Your version is probably way better. My version is a compromise. I could put some browned ground beef in there with a little basil then change the chicken broth to beef broth but the sausage and the cheese is a no-no for me. :mad: Most salad veggies are listed in single digits for sodium mg. Carrots, however, are 44.8 mg per cup chopped and celery will reach 107.9 mg per cup chopped. A cup of chopped onions will run only 4.8 mg so I pour that on. I added the cumin for a little smokey flavor without any sausage.

Now that I've had that twice now how about a Split-pea soup just for a change. Preferably one without the ham-bone or any salty meat for that matter. I'm really enjoying all this variety.

Pea soup? Here's a starter:

Split Pea Soup - Andersen's Copycat

Serving Size : 6

8 cups water
2 cups split peas
1 rib celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp thyme
1 dash red pepper
1 bay leaf
salt and pepper, to taste

1. Combine water, peas, celery, carrot, onion, thyme, red pepper and bay
leaf in large kettle.

2. Season to taste with salt and pepper.

3. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender.

4. Press soup through fine sieve and reheat just to boiling point.

1 package dried split peas, rinsed (16 ounce bag)
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 teaspoon dried marjoram
1 bay leaf
2 cans reduced-solium chicken broth (14 1/2 ounces each)


Place in crockpot. cook on lw for 4 to 5 hours or until peas are tender.

cooked bacon, sausage or ham can be added - if desired

I'm a huge fan of soup in general. But Spilt Pea is an all-time FAV!