| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Green split peas |
| 2 |
|
Smoked ham hocks |
| 2 |
|
Ribs celery; finely chopped |
| 1 |
md |
Onion; finely chopped |
| 1 |
md |
Carrot; finely chopped |
| 2 |
|
Chicken bouillon cube |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Pepper |
| 8 |
c |
Water; 8-10 cups |
| 1 |
|
Bay leaf |
INSTRUCTIONS
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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
Converted by MM_Buster v2.0l.
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