Split Pea Soup
Recipe from Family Circle

A steaming bowl of hot pea soup, dotted with bits of smoky ham, is a great comfort food on a cold winter day. Pea soup freezes well so file this one with your make-ahead recipes.

Split Pea Soup

by 6  people

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  • 1   bag 
    (1 pound) dried split green peas, picked over and rinsed
  • 2   cups 
    chopped onion (2 large)
  • 3   cloves 
  • 8   small 
    vegetable bouillon cubes (1 cup bouillon per cube)
  • 1   
    bay leaf
  • 12   cups 
  • 1   cup 
    chopped baked ham (about 6 ounces)
  • 1   cup 
    chopped celery (about 4 ribs)
  • 3/4  cup 
    chopped carrots (about 4 medium-size)
  • 2   large 
    sprigs fresh thyme OR 1/2 teaspoon dried
  • 1/4  teaspoon 
    black pepper
    Dash liquid hot-pepper sauce
  • 1   jar 
    (4 ounces) chopped pimiento
Combine split peas, onion, garlic, bouillon cubes, bay leaf and water in 8-quart pot. Bring to boiling, breaking up cubes with wooden spoon. Reduce heat to medium-low; simmer, uncovered, 1 hour.
Stir mixture in pot. Add ham, celery, carrot and thyme. Simmer, stirring occasionally, 1 hour or until desired smoothness. Add black pepper and liquid hot-pepper sauce.
Remove fresh thyme sprigs if using, bay leaf and garlic cloves. Adjust seasonings, if necessary. Stir in pimiento. Serve warm. Makes 10 cups.
Nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 2, chol. (mg) 8, sat. fat (g) 1, carb. (g) 30, fiber (g) 11, pro. (g) 14, sodium (mg) 914, Percent Daily Values are based on a 2,000 calorie diet
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