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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This hearty classic is a great dish for all cooks, whether a beginner or more experienced. Not only is it nourishing and inexpensive, it's simple to make.John Croce Jr., Yarmouth, Massachusetts Ingredients:
1 pound dried green split peas |
2 smoked ham hocks (about 1-1/2 pounds) |
2 celery ribs, finely chopped |
1 medium onion, finely chopped |
1 medium carrot, finely chopped |
2 chicken bouillon cubes |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
8 to 10 cups water |
1 bay leaf |
Directions:
1. In a Dutch oven, combine all of the ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally.
2. Discard bay leaf. Remove the ham hocks; when cool enough to handle, cut meat into bite-size pieces. Return meat to the soup and heat through. Yield: 6-8 servings (2 quarts).
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