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Ham and Split Pea Soup Recipe

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This recipe for Ham and Split Pea Soup is from The Elliott-Harasin-Cousins Family Cookbook Project, 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:  
1 large onion, chopped
3 - 4 stalks celery
3 medium carrots, sliced in half lengthwise, then chopped
4 cloves garlic, minced
1 Ham bone and meat
4 cartons reduced sodium chicken broth
1 900 gram bag of split peas (green or yellow)
1 tsp dried thyme
1 tsp. summer savoury
3 bay leaves

Directions:
Directions:
Wash the peas and drain. Place peas in a large bowl and cover with water by 2 inches. Let soak overnight.

In a large pot or Dutch oven, saute onions and garlic in 2 teaspoons of oil over medium heat until soft, about 4 to 5 minutes.
Add the celery, carrots, ham hock, peas, chicken broth, thyme, summer savoury and bay leaves, then cover the pot and let it come to a boil. Add salt and pepper to taste.

Once it boils, reduce heat and cook for about 2 - 3 hours, or until the peas are soft and thickened.
Make sure to check the liquid and consistency. You may need to add more broth if it becomes too thick.
Remove ham hock, remove meat, and discard the skin and bone. Add any leftover ham.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
The absolute best!

 

 

 

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