| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups &, Stews |
24 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions; chopped |
| 8 |
|
Stalks celery; chopped |
| 1/4 |
c |
Olive oil |
| 6 |
qt |
Water |
| 8 |
|
Chicken bouillon cubes |
| 4 |
lb |
Split peas |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Garlic powder |
| 1 |
|
Bay leaf |
| 4 |
c |
Ham; trimmed and cubed |
| 5 |
md |
Carrot; diced |
|
|
Fresh ground black pepper; to taste |
INSTRUCTIONS
In large, flat-bottomed stock pot, heat olive oil and saute 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.
Recipe By : Brenda Beach (Rooby)
Posted to MC-Recipe Digest V1 #295
Date: Mon, 11 Nov 1996 14:11:59 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : MC formatted 11/11/96 by rooby@shell.masterpiece.com
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