"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hearty Split Pea Soup Recipe

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

Contributor:  
Contributor:  
Donnieta (Mills) Shupert
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 bag dry split peas
8 c water
2 med potatoes, peel and cubed
2 lg onions, chopped
2 med carrots, chopped
3 celery
2 c cubed cooked ham
or corned beef
5 tsp chicken bouillon
1 tsp dried marjoram
1 tsp poultry seasoning
1 tsp rubbed sage
1/2 to 1 tsp pepper
1/2 tsp dried basil
1/2 tsp salt, opt.

Directions:
Directions:
In a Dutch oven or soup kettle, combine all Ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Number Of Servings:
Number Of Servings:
12 (3 quarts)
Personal Notes:
Personal Notes:
This is very good.

 

 

 

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