Easiest Way to Prepare Appetizing Split Pea & Ham Soup

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Split Pea & Ham Soup

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We hope you got benefit from reading it, now let’s go back to split pea & ham soup recipe. To cook split pea & ham soup you only need 12 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Split Pea & Ham Soup:

  1. Get 16 oz of dried green split peas.
  2. Prepare 8 cup of water.
  3. Prepare 4 tbsp of olive oil.
  4. Take 2 cup of onion, chopped.
  5. Take 2 cup of carrots, chopped.
  6. You need 2 cup of celery, sliced.
  7. You need 4 clove of garlic.
  8. Provide 1 of ham bone.
  9. Use 4 cup of ham, cubed.
  10. Use 2 litres of water.
  11. Get 1 tsp of salt.
  12. Provide 1/2 tsp of ground black pepper.
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Instructions to make Split Pea & Ham Soup:

  1. Place split peas and 2 litres water in large saucepan..
  2. Bring to a boil over medium-high heat..
  3. Reduce heat and simmer 1 hour. Drain..
  4. Heat oil in soup pot..
  5. Sauté onion, carrots, celery and garlic in oil over medium-low heat until tender – about 10 minutes..
  6. Add drained peas, ham bone, cubed ham, 2 litres water, salt and pepper..
  7. Cover and bring to a boil over medium heat, stirring occasionally..
  8. Reduce heat and simmer 1 hour..
  9. Remove cover and continue simmering until desired thickness (we do between 12 and 24 hours), stirring occasionally..
  10. Remove ham bone, cut off any remaining meat..
  11. Dice meat and return to soup before serving..

When these peas are hulled and then split in half along the natural seam, they become split peas, which encourages faster cooking and eliminates the need to presoak. Split peas can be stored in an airtight container for up to one year. Traditional nautical motifs make our new Captains Quarters collection timeless and versatile. Split Pea is a recurring character within the Plants vs. Split Pea is a peashooting plant that works nearly identically to Peashooter, but can fire two peas behind them like a Repeater, being able to defend the lawn from zombies behind them.

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