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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Split peas - washed and sorted

  2. 3 Water

  3. 1 Ham bone (large)

  4. 4 Onions - finely chopped (large)

  5. 1/2 teaspoon 2 1/2ml Fresh oregano

  6. 2 teaspoons 10ml Instant chicken bouillon

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 1 Bay leaf

  9. 3 1/2 cups 385g / 13oz Sliced carrots

  10. 3 cups 330g / 11oz Finely-chopped celery

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a deep pot, combine the peas, water, ham bone, onion, bouillon, and the seasonings. Simmer uncovered for 1 1/2 hours. Remove the ham bone and trim off all the meat; chop it finely and return the meat to the pot. Stir in the carrots and celery and simmer the soup, uncovered, for about 2 1/2 hours or until the soup is thick. Serve hot with crusty bread. Note: Dried oregano may be used when fresh is not available. This recipe yields 10 to 12 servings.

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