1 lb Green split peas
2 Smoked ham hocks
2 Ribs celery; fine chopped
1 md Yellow onion; fine chopped
1 md Carrot; fine chopped
2 tb Minor's or GFS chicken base
1 ts Garlic granules
1 ts Salt
1/2 ts Dried oregano
1/4 ts Ground black pepper
8 c Water; to 10 cups
1 California bay leaf
In a large saucepan, combine all of the ingredients;
bring to a boil. Reduce heat, leaving cover ajar, simmer
for 3 hours, stirring occasionally. Remove and discard
bay leaf.
Remove the ham hocks; when cool enough to handle, cut
meat in bite-size pieces. Return meat to the soup and
heat through.
May also be prepared in a crock-pot. I put the peas,
half the water and the chicken base in a sauce pan and
boil hard for a couple of minutes, then into the crock
pot with all the rest of the ingredients and the rest
of the water and set on low to cook whilst I go off to
earn my daily bread. Hearty and good. Real "flutter the
covers" fare. - UDD
Yield: 6 to 8 servings.
Adapted from: Taste of Home - Feb/March 1996
Uncle Dirty Dave's Kitchen
MMMMM
... "Kindness can become its own motive. We are made kind by being kind" Hoffer
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