Split Pea Soup

Make broth by adding 1 teaspoon or cube of bouillon (any flavor) for each cup of water.
Ham: Use a ham bone or ham hock with the broth or water. Add 1 cup of chopped ham and a dash of ground cloves to the soup.
Curry: Add 1 Tablespoon curry powder and ½ teaspoon each garlic powder, cumin, and turmeric. Taste and adjust seasonings as you like.

Ingredients

1 cup

carrots, sliced or grated

1 cup

onion, chopped

1 cup

celery, chopped

1 teaspoon

oil

2 cups

dry split peas (yellow or green)

7 cups

broth (any flavor)

1. In a large saucepan, sauté carrots, onion and celery in oil until just beginning to brown.

2. Add split peas and broth. Bring to a boil then cover and reduce heat to low.

3. Simmer until peas are as soft as you like, 45 to 60 minutes or longer.

4. Refrigerate or freeze leftovers within 2 hours.

Make broth by adding 1 teaspoon or cube of bouillon (any flavor) for each cup of water.
Ham: Use a ham bone or ham hock with the broth or water. Add 1 cup of chopped ham and a dash of ground cloves to the soup.
Curry: Add 1 Tablespoon curry powder and ½ teaspoon each garlic powder, cumin, and turmeric. Taste and adjust seasonings as you like.