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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Nothing is better than a steaming bowl of this on a cold, stormy winter night. I love to serve this with my Dilly Casserole Bread (#214863) Ingredients:
1 lb dried split peas |
8 cups water |
2 medium potatoes, peeled and cubed (can use 2 to 3 cups of frozen hash browns) |
2 large onions, chopped |
2 medium carrots, chopped |
1/2 cup chopped celery (i include some of the flavorable tops as well) |
2 cups cooked ham, cubed |
1 meaty ham bone (optional but adds a lot of flavor) |
5 teaspoons chicken bouillon granules |
1 teaspoon dried marjoram |
1 teaspoon poultry seasoning |
2 teaspoons rubbed sage |
1/2-1 teaspoon pepper |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
Directions:
1. In Dutch oven or soup kettle, combine all ingredients; bring to a boil.
2. Reduce heat; cover and simmer for 1 1 /2 hours ot until peas and vegetables are tender, stirring frequently.
3. If using ham bone, remove prior to serving and strip lean meat, chop and return to soup.
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