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
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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