Split Pea Soup
1
pound green split peas
2
smoked ham hocks
2
ribs celery -- finely chopped
1
medium onion -- finely chopped
1
medium carrot -- finely chopped
2
chicken bouillon cube
1
teaspoon garlic powder
1
teaspoon salt
1/2
teaspoon dried oregano
1/4
teaspoon pepper
8
cups water -- 8-10 cups
1
bay leaf
In
a large saucepan, combine all of the ingredients; bring to a boil. Reduce
heat, leaving cover ajar, simmer for 3 hours, stirring
occasionally. Remove and discard bay leaf. Remove the ham hocks;
when cool enough to handle, cut meat into bite-size
pieces. Return meat to the soup and heat through.
Yield:
6-8 servings.
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