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Add a photoServings: 12
Ingredients
- 2 lrg Onions, minced
- 8 stalk celery, minced
- 1/4 c. Extra virgin olive oil
- 6 quart Water
- 8 x Chicken bouillon cubes
- 4 lb Split peas
- 1 tsp Dry oregano
- 1 tsp Garlic pwdr
- 1 x Bay leaf
- 4 c. Ham, trimmed and cubed
- 5 med Carrot, diced
- Fresh grnd black pepper, to taste
Directions
- In large, flat-bottomed stock pot, heat extra virgin olive oil and saute/fry onions and celery till fragrant and soft. Add in water, bouillon cubes, split peas, oregano, garlic, bay leaf and ham. Simmer over low heat for 1 1/2 hrs, stirring frequently and watching which soup doesn't start to scorch as it thickens. When soup has thickened quite a bit, remove bay leaf and add in 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 c. servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 937g | |
| Recipe makes 12 servings | |
| Calories 710 | |
| Calories from Fat 108 | 15% |
| Total Fat 12.18g | 15% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1540mg | 64% |
| Potassium 2008mg | 57% |
| Total Carbs 97.88g | 26% |
| Dietary Fiber 40.1g | 134% |
| Sugars 15.08g | 10% |
| Protein 54.8g | 88% |
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