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Serves 6-8

What you need:

  • 1 Pound Ham diced (if you have a ham bone you can add that as well)
  • 1 Pound dried Split Peas
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Carrots
  • 1 Garlic Clove (minced)
  • 1 Bay Leaf (remove after cooked)
  • 2 Tablespoons of Olive Oil
  • Salt and Pepper to taste.

What to do:

  1. In an 8 quart stock pot sauté onions, garlic, carrots and celery in olive oil.
  2. When onions are soft remove from heat and add split peas, ham bone, chopped ham and enough water to cover the ingredients.
  3. Add bay leaf and season with salt and pepper.
  4. Cover and cook over medium heat, stirring occasionally for approximately 2 hours or until there are no peas left and the soup is green. You may need to add more water if the water evaporates in the cooking process.
  5. Shut heat off and let stand for about 15 minutes and the soup will thicken.
  6. If there are left overs this soup freezes well for up to 3 months.
  7. Serve with crusty bread and a nice salad. Enjoy!

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