Split Pea Soup

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     2 large onions, chopped
    8 stalks of celery, chopped
     1/4 c. olive oil
    6 qt.. water
    8 chicken bouillon cubes
    4 lbs. of split peas
    1 tsp. oregano
    1 tsp. garlic powder
    1 bay leaf
    4 c. ham, trimmed and cubed
    5 med. carrots, diced
    fresh ground black pepper, to taste

    In large, flat-bottomed stock pot, heat olive oil and sauté 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.
    Yield: approx. 24 1-1/2 cup servings.

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