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    Split Pea Soup


    Source of Recipe


    BHG cookbook from 60s

    Recipe Introduction


    Blue ribbon winner in 70s. Don't have records of year.

    List of Ingredients




    1 lb. green split peas
    2 1/2 quarts water
    1 VERY meaty ham bone
    1 1/2 cups sliced onions
    1/2 t garlic salt
    1/2 t pepper
    1/4 t marjarom
    1 cup diced celery
    1 cup sliced carrots
    buttered croutons

    Recipe




    Cover peas with water; soak overnight or boil peas gently in water 2 min and soak 1 hr. Drain
    Add water, ham bone, vegetables and seasonings.
    Bring to boil and cover.
    Reduce heat, simmer 2 3/4 hrs., stirring occasionally.
    Remove bone; cut off meat.
    Puree vegetables in blender.
    Return meat and pureed soup to pot.
    Cook on low for 15 min.
    Salt to taste.
    Place in soup bowls. Garnish with croutons.

 

 

 


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