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Split Pea Soup with Ham
16 ounces split peas, rinsed and picked over
1 ham bone with meat or 3 ham hocks (up to 4)
2 quarts water
1 large onion, chopped fine
2 chicken bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon oregano leaves
1/2 teaspoon pepper
1 bay leaf
1 1/2 cups carrots, thinly sliced
1 cup celery, chopped
In a large deep pot, combine peas, water, ham, onion, chicken
bouillon and seasonings. Simmer, uncovered, 1 1/2 hours. Remove
ham bones and return any meat left on bones to soup. Stir in
carrots and celery. Simmer uncovered, an additional 2 to 2 1/2
hours or until soup reaches desired thickness.
NOTE: I put all ingredients into a crockpot and let cook on low
for 8 to 10 hours. Just before serving, I use a potato masher to
mash the beans and vegetables to make a thicker soup.
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Split Pea 15