I’m not a big fan of pea soup. In fact, I loathe it. But I make it for my husband and he adores it. This just goes to show that this recipe is SO good that you don’t even have to like it or taste it to not screw it up. And that’s good because I can’t stand warm peas. If you like them, check out this recipe!
Ingredients:
- 16 oz. bag of split peas
- 3 qts. water
- 1 small ham bone
- 1 lg. onion, chopped fine
- 2T Better Than Boullion, chicken
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 to 1/2 tsp pepper
- 1 bay leaf
- 1-1/2 c.carrots, thinnly sliced
- 1 c. celery, chopped
Directions:
In a 6+ qt pot or dutch oven, combine peas, water, ham bone, onion, chicken boullion, and seasonings. Simmer uncovered for 1-1/2 hours. Remove ham bone and trim meat off bone. Return meat to the pot. Stir in carrots and celery. Simmer uncovered for an additional 2 or 2-1/2 hours or until soup reaches desired thickness.
It gets thicker as it sits.
