• In a large pot, add peas and 6 cups boiling water; cover the pot and let soak for 1 hour.
• Then drain the water and add 6 cups of fresh water and remainder of ingredients.
• Bring to a boil and then lower the heat and simmer until peas are thoroughly cooked and tender (about 45 minutes, depending on how old the peas are).
• Add water during cooking time because split peas absorb water while cooking.

• In a large pot, add the hamburger, onion, bell pepper, celery, carrot, and garlic; brown the mixture until the hamburger is no longer pink.
• Drain off fat.
• Add the undrained diced tomatoes, tomato sauce, water, sugar, Italian seasoning, salt, and pepper and bring to a boil.
• Add the noodles, return the soup to a boil, reduce heat, and simmer until the noodles are done, about 12 minutes.
• Adjust seasonings and serve.
• At the table let everyone add as much or as little Parmesan cheese as they desire.

• In a large pot, mix together all ingredients except the milk; stir to mix well.
• Bring to a boil and then simmer for 20 minutes.
• Remove the celery pieces and bay leaf.
• Taste and adjust seasonings if needed.
• Pour in the milk and heat the soup until hot but not boiling.
• Serve.

• In a large pot, brown the beef cubes in the vegetable oil over medium-high heat.
• Transfer the meat to a plate and set aside.
• Reduce the heat to medium-low and then add the pumpkin and onion to the pot and cook for 15 minutes.
• Return beef to the pot and add the broth, tomatoes, marjoram, thyme, and hot pepper sauce.
• Increase the heat to medium-high and bring the soup just to boiling.
• Cover the pot, lower the heat, and simmer the soup until pumpkin is tender, about another 20 minutes.
• Ladle soup into individual bowls and serve.
• Bring the bottle of soy sauce to the table and let people put a few squirts into their soup if desired.

• In a heavy pot, add 3 cups water, potatoes, onion, and celery; bring to a boil, reduce heat, and simmer until potatoes are cooked through.
• Add the milk and heat on low until hot, but do not boil.
• Add salt and pepper to taste and then add the hard-boiled eggs, butter, and parsley.
• Serve as soon as the butter has melted, stirring to mix the butter and parsley before ladling into individual bowls.

To make the soup:

• Put potatoes and onions in a large soup pot with enough water to barely cover them and a pinch of salt.
• Cook until the potatoes are done.
• Do not drain the water.
• Take a potato masher and roughly mash the potatoes in the water.
• (There will still be small lumps.
• ) Then add the butter and salt and pepper to taste.
• Next, add the liquid—you need the combination of the milk and water because the milk gives the soup a creamy richness.
• Bring the soup to a gentle bubbling simmer.

To make the rivels:

• In a medium mixing bowl, mix together the flour and salt.
• Make an indentation in the middle of the flour mixture and break the egg into it.
• Using a fork, mix egg and flour mixture together until you have lumps about the size of grapes.
• This is a fairly messy process, so feel free to use your hands to finish mixing and separating the lumps until they are the right size.
• Drop the rivels into the soup and cook them until done, stirring occasionally, for about 10 minutes or so depending on their size.
• If the soup is too thick, you can add additional milk.
• Adjust the seasoning to taste before serving.

• In a large pot, add the potatoes, celery, carrots, onion, parsley, salt, pepper, bouillon cubes, and water.
• Bring to a low boil and then turn down the heat and simmer for 20 minutes.
• (You might need to add a bit more water during the cooking time if it looks a little dry, but don’t add too much.
• )
• Blend together the milk and flour.
• (I put the milk and flour in a quart canning jar and cover tightly with a lid and then shake until it’s blended.
• ) Gradually add the milk mixture to the potato mixture, stirring constantly.
• Cook until the soup thickens.
• Add the cubed Velveeta cheese and continue to cook, stirring, until the cheese is melted.
• Adjust seasonings and serve.

• In a heavy-bottomed soup pot, add the oil, onion, celery, carrots, cabbage, and zucchini and cook until vegetables are lightly browned.
• With a slotted spoon, remove vegetables to a large bowl and set aside for now.
• In the same pot and using what’s left of the oil, cook the beef cubes, stirring frequently, until all pieces are well browned on all sides.
• Add the reserved cooked vegetables and all other ingredients and heat to boiling.
• Reduce heat to low, cover pot, and simmer for about 30 minutes or until the meat and potatoes are tender.

• In a large pot, add the chicken, celery, and onion; cover with water to about 3 inches over the chicken.
• Cover the pot, bring to a boil, and then lower the heat to keep a slow simmer going.
• Boil the chicken until done, about 1½ hours.
• Remove the chicken from the pot and let it cool enough to handle.
• Strain the broth and return it to the soup pot; allow the broth to cool enough so that the fat rises to the top and then skim off as much fat as you can.
• Turn the heat to about medium and bring the broth to simmering again.
• Prepare the carrots and add them to the broth.
• Cook them until soft.
• In the meantime, remove the chicken from the bones and skin.
• Chop or shred the chicken into bite-sized pieces and add the pieces to the soup while the carrots are cooking.
• At this point, taste the soup and add salt and pepper and any other spices that sound good to you, such as thyme, summer savory, marjoram, oregano, etc.
• (I usually stick to just salt and pepper—we’re purists in our family.
• ) When the carrots are done, add the cooked noodles and continue to simmer for several minutes to heat thoroughly.

• Cook the salsify until tender in the water to which you have added a pinch of salt.
• Add the butter and milk or half-and-half and bring to nearly boiling.
• Season to taste and serve.
• Feel free to pass the Parmesan cheese at the table along with fresh, chopped parsley.