Split Pea Soup

Name: Split Pea Soup
Ingredients: 1 whole Ham Bone; 24 ounces, weight Dried Split Peas, Rinsed, Soaked And Drained; 1/2 whole Sweet Onion, Minced; 8 whole Baby Carrots, Chopped (or 2-3 Large); 4 stalks Celery, Chopped; 3 Tablespoons Dried Oregano; 1 Tablespoon Black Pepper; 2 teaspoons Sea Salt; 3 Tablespoons Butter

9 ingredients

4 steps

Ingredients

1 whole Ham Bone
24 ounces, weight Dried Split Peas, Rinsed, Soaked And Drained
1/2 whole Sweet Onion, Minced
8 whole Baby Carrots, Chopped (or 2-3 Large)
4 stalks Celery, Chopped
3 Tablespoons Dried Oregano
1 Tablespoon Black Pepper
2 teaspoons Sea Salt
3 Tablespoons Butter

Directions

1

Note: Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.
2

Place ham bone in a large stock pot. Drain and rinse the peas and add to the pot. Cover ham bone and peas with water and bring to a low boil over medium high heat. Cook, stirring frequently for about 45 minutes.
3

Add onion, carrots, celery, spices and butter to the soup. Lower heat to low and let simmer for about 3 hours. Remove ham bone and shred the meat; add to soup.
4

Serve with a salad and rolls or crackers. This soup freezes well and will keep in the freezer for up to 6 months.