SPLIT PEA SOUP

Split Pea Soup image

I love how easy it is to make split pea soup, and I never tire of it. I didn't have a ham bone, so I used ham I aleady had in my fridge in it's place. I always add a couple potatoes to every split pea soup recipe with the rest of the peas because it makes for great texture and flavor. Recipe courtesy of The Pillsbury Cookbook.

Provided by AmyZoe

Categories Beans

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces split peas
12 cups water
2 teaspoons chicken flavor instant bouillon (or 2 chicken bouillon cubes)
1 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/4-1/2 teaspoon pepper
1 lb ham shank
1 bay leaf
1 1/2 cups carrots, thinly sliced
1 cup celery, finely chopped

Steps:

Wash and sort peas.
In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
Bring to a boil. Reduce heat and simmer 1 1/2 hours.
Remove meat from bone and cut into bite-sized pieces.
Return meat to soup. Stir in carrots and celery.
Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness.
Remove bay leaf.

Nutrition Facts : Calories 486.4, Fat 17, SaturatedFat 5.7, Cholesterol 51.5, Sodium 263.1, Carbohydrate 52.2, Fiber 21, Sugar 9.1, Protein 32.4

*** Explore more Split Pea Soup Recipes »

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