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“I love how easy it is to make split pea soup, and I never tire of it. I didn't have a ham bone, so I used ham I aleady had in my fridge in it's place. I always add a couple potatoes to every split pea soup recipe with the rest of the peas because it makes for great texture and flavor. Recipe courtesy of The Pillsbury Cookbook.”
READY IN:
3hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and sort peas.
  2. In a 5-quart Dutch oven, combine peas, water, bouillon cubes, onions, garlic, oregano, pepper, ham shank, and bay leaf.
  3. Bring to a boil. Reduce heat and simmer 1 1/2 hours.
  4. Remove meat from bone and cut into bite-sized pieces.
  5. Return meat to soup. Stir in carrots and celery.
  6. Simmer an additional 1 1/2 to 2 hours or until soup reaches desired thickness.
  7. Remove bay leaf.

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