Split pea soup for a crowd

24 Servings

Ingredients

Quantity Ingredient
2 larges Onions; chopped
8 Stalks celery; chopped
¼ cup Olive oil
6 quarts Water
8 Chicken bouillon cubes
4 pounds Split peas
1 teaspoon Dried oregano
1 teaspoon Garlic powder
1 Bay leaf
4 cups Ham; trimmed and cubed
5 mediums Carrot; diced
Fresh ground black pepper; to taste

Directions

In large, flat-bottomed stock pot, heat olive oil and saute onions and celery until fragrant and soft. Add water, bouillon cubes, split peas, oregano, garlic, bay leaf and ham. Simmer over low heat for 1½ hours, stirring frequently and watching that soup doesn't start to scorch as it thickens. When soup has thickened quite a bit, remove bay leaf and add carrots, then simmer on very low heat for another ½ to 1 hour. Season with black pepper to taste.

Yield: approx. 24 1-½ cup servings.

Recipe By : Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #295 Date: Mon, 11 Nov 1996 14:11:59 -0800 From: Rooby <rooby@...>

NOTES : MC formatted 11/11/96 by rooby@...

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