PEA SOUP FOR A CROWD
This soup is perfect for busy days because it bakes in the oven for hours with little fuss. I've served it several times with great success to various church groups.
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 20-26 servings (6-1/2 quarts).
Number Of Ingredients 9
Steps:
- Rinse and sort beans. Place in a large Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours or until beans are softened. Drain beans and discard liquid. Rinse and sort split peas. Place beans in an 8-qt. roaster. Add remaining ingredients. , Cover and bake at 350° for 5-7 hours or until peas are tender and soup is thick, stirring occasionally. Remove pork; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to pan; heat through.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein.
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