Brian McKee's Recipe

Split Pea & Ham Soup

Category: Recipes

32oz Split Peas
1 gal Water (16 cups)
1 lg Meaty Ham bone (2+ Lbs)
2 cups Diced Onion
4 cloves Garlic Minced
or 1 tsp Garlic Powder
1 tsp Dried Oregano Flakes
1 tsp Pepper
4 Chicken Bouillon cubes
or 4 tsp Instant Chicken Bouillon
3 cup Carrots sliced
2 cups Celery sliced

Rinse peas and drain. In a 8qt or larger dutch oven, combine all but the carrot and celery. Cover and bring 2 a boil then reduce heat to simmer for 1 1/2 hours stirring occasionally. Remove ham bone. Add carrots and celery to pot. Separate meat from bone and cut into bite size cubes. Return meat to pot. Simmer until carrots are crispy tender (about 20 to 30 min). Serve hot. Leftovers can be frozen and used later. Recipe can be cut to reduce to amount needed.