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@...