Split Pea Soup, (36)
Source of Recipe
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Recipe Link: http://www.angelfire.com/bc/incredible/xSS17splitpeasoup.html Split Pea Soup, (36)
2 large onions, chopped
8 stalks of celery, chopped
1/4 c. extra virgin Olive oil
6 quarts water
8 chicken bouillon cubes
4 pounds dry split peas
1 teaspoon dried crushed oregano
1 teaspoon garlic powder
1 bay leaf
4 cups ham, trimmed and cubed
5 medium carrots, diced
fresh ground black pepper, to taste
In large, flat-bottomed stock pot, heat olive oil and saut� onions and
celery until fragrant and soft. Add water, bouillon cubes, split peas,
oregano, garlic, bay leaf and ham. Simmer over low heat for 1 1/2 hours,
stirring frequently and watching that soup doesn't start to scorch as it
thickens. When soup has thickened quite a bit, remove bay leaf and add
carrots, then simmer on very low heat for another 1/2 to 1 hour. Season
with black pepper to taste.
Makes 36, 1 cup servings, or 24, 1 1/2 cup servings.
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