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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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For a cold winter night Ingredients:
6 cups water |
2 cups chicken broth |
1 lb dried split peas |
5 chicken bouillon cubes |
1 medium onion |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup carrot |
1 cup celery |
2 cups ham (diced) |
Directions:
1. Heat water, broth, bullion cubes and peas to a boil in a soup pot. (I use a cast iron dutch oven as it burns really easy). Boil for 2 minutes. Remove from heat and let sit 1 hour.
2. Stir, onion, salt and pepper into peas. Heat to boiling, reduce heat. Cover and simmer until peas or tender. About 1 hours, stirring frequently as it will burn on the bottom.
3. Add ham, carrots, and celery. Bring to boil, reduce heat. Cover and simmer until vegetables are tender.
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