Split Pea Soup

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.

Recipe from Family Circle
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  • 1 bag (1 pound) dried split green peas, picked over and rinsed
  • 2 cups chopped onion (2 large)
  • 3 cloves garlic
  • 8 small vegetable bouillon cubes (1 cup bouillon per cube)
  • 1 bay leaf
  • 12 cups water
  • 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
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How to Make Split Pea Soup

There is nothing better on a chilly day than a bowl of homemade soup. This split pea soup is delicious and freezes well so you are fine to add it to your make ahead recipes.

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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