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Split Pea Soup, (36)




Source of Recipe


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Recipe Link: http://www.angelfire.com/bc/incredible/xSS17splitpeasoup.html

Split Pea Soup, (36)

2 large onions, chopped
8 stalks of celery, chopped
1/4 c. extra virgin Olive oil
6 quarts water
8 chicken bouillon cubes
4 pounds dry split peas
1 teaspoon dried crushed oregano
1 teaspoon garlic powder
1 bay leaf
4 cups ham, trimmed and cubed
5 medium carrots, diced
fresh ground black pepper, to taste

In large, flat-bottomed stock pot, heat olive oil and sauté onions and
celery until fragrant and soft. Add water, bouillon cubes, split peas,
oregano, garlic, bay leaf and ham. Simmer over low heat for 1 1/2 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 1/2 to 1 hour. Season
with black pepper to taste.
Makes 36, 1 cup servings, or 24, 1 1/2 cup servings.