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 1 1/2 hours, stirring frequently and watching that soup doesnt 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. Yield: approx. 24 1-1/2 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@shell.masterpiece.com> NOTES : MC formatted 11/11/96 by rooby@shell.masterpiece.com
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)