Split Pea and Ham Soup II Tasty Recipes

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Split Pea and Ham Soup II

"I am fifty years old, and I picked this recipe up looking my mother make it once I struggle younger, and I'm sure she discovered it from her mother. It's a super Split Pea soup recipe for the frugal. Serve with crusty French bread for dunking, a sprinkle of pepper and a pat of butter at the top of the soup."

Ingredients :

1 pound leftover ham bone with meat attached
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons freshly floor black pepper
1 pound dried cut up peas
1 cup chopped carrots

Instructions :

Prep : 20M	Cook : 8M	Ready in : P1D

Place the ham bone in a huge pot over high warmth. Add water to cowl, convey to a boil, lessen warmness to low and let simmer in a single day. Allow to chill and clean the stock, discarding the bone, excess fat, and any cartilage. Return any top ham meat to the pot and produce back to a boil.
Add the onion, garlic and floor black pepper and allow to simmer for 1 hour. Then pour within the break up peas and the carrots and allow to simmer for as a minimum 1 extra hour to permit the peas to break down. Stir together well and season to taste.

Notes :

Try using a Reynolds® gradual cooker liner to your gradual cooker for simpler cleanup.

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