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Soups, Stews, and Chilies


Split Pea Soup

 

8 Servings


  • 2 cups dried split peas
  • 8 cups reduced-sodium chicken broth
  • 1 ham bone
  • ½ teaspoon dried marjoram, crushed
  • 2 bay leaves
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions

Rinse peas. In a stockpot combine peas, broth, meat, marjoram, bay leaves, and dash pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Stir occasionally.

Remove meat. When cool enough to handle, cut meat off bone and coarsely chop. Discard bone. Return meat to pot.

Stir in carrot, celery, and onion. Return to boiling; reduce heat. Cover; simmer for 20 to 30 minutes or until vegetables are crisp-tender. Discard bay leaves.

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