2 CUPS GREEN OR YELLOW DRY SPLIT PEAS
2 QUARTS WATER
2 TO 3 CLOVES GARLIC, MINCED OR PRESSED
1 LARGE ONION, CHOPPED
2 1/2 TBS. CHICKEN BASE OR BOUILLON
2 BAY LEAVES
1 TSP. GARLIC POWDER
1/4 TSP. GROUND BLACK PEPPER
1 CUP CELERY/CHOPPED
3 CARROTS, PEELED AND SLICED
3 to 4 MEDIUM POTATOES, PEELED AND DICED
2 CUPS 96% TO 98% FAT FREE HAM, DICED
1. FOLLOW PACKAGE DIRECTIONS FOR SORTING AND CLEANING SPLIT PEAS. PLACE PEAS
IN A LARGE STOCKPOT. ADD WATER, GALIC, ONION, CHICKEN BASE, BAY LEAVES, GARLIC
POWDER, PEPPER AND BRING TO LOW BOIL. COVER POT, REDUCE HEAT TO LOW AND SIMMER
30 MINUTES OR UNTIL PEAS ARE JUST TENDER, STIRRING OCCASIONALLY.
2. ADD CELERY, CARROTS AND POTATOES TO SOUP AND CONTINUE TO SIMMER ANOTHER 45
TO 60 MINUTES, UNTIL VEGETABLES ARE TENDER AND SOUP HAS THICKENED. ADD HAM AND
COOK 3 TO 5 MINUTES MORE OR UNTIL HAM IS HEATED THROUGH BEFORE SERVING.
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