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Split Pea Soup with Ham Bone Recipe

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This recipe for Split Pea Soup with Ham Bone is from TRIED & TRUE Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups water
1 large ham bone
2 cups dried split green peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
2 large celery ribs, include leaves, chop small
1 large bay leaf
2 beef bouillon cubes
1 teaspoon salt
1⁄4teaspoon black peppercorns, crushed
1 pinch dried thyme
Directions:
Directions:
Rinse peas well in cold water and add to a large cooking pot.
Measure 8 cups of water and add to cooking pot.
Bring to boil, remove from heat, cover and let sit for 1 hour.
Return to stove and bring back to boil.
Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
Discard ham bone.
If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
Remove bay leaf and discard.
Adjust seasonings to taste.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Nice hearty soup for cold winter days!

 

 

 

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