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Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pete Bukowick
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz. package dried green split peas (about 1 ½ cups)
1¼ quarts water
1 tsp. pure Spanish olive oil
1/2 tsp. ground oregano
1/4 tsp. ground cumin
1 smoked ham hock, browned
1 cup calabaza squash
1 potato, peeled and chopped into cubes
4 tsp. tomato sauce
1 tsp. cider vinegar
1/3 cup chopped onion
1 tsp. minced fresh garlic
1/4 cup chopped green pepper
1 tbsp. pure Spanish olive oil
Salt to taste

Directions:
Directions:
Rinse peas. First brown the ham hock in a 2 quart saucepan, in a little oil. Then combine all ingredients, except onion, garlic, green pepper and 1 tbsp. olive oil, in the saucepan. Cover and cook over medium-low heat until peas are tender. In a separate pan, sauté onion, garlic and green pepper in the tbsp. of olive oil, then add to soup. Simmer for about 20 minutes. Remove the ham hock, cut off the meat and add the meat back to the soup. Give the bone to the dog. Salt to taste.

Number Of Servings:
Number Of Servings:
six
Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Good thing that Connie knew about browning the ham hock first. PAB

 

 

 

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