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Split Pea Soup


2 cups split peas
7 cups water (or broth)
¼ cup butter
1 large onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, chopped
2 bay leaves
1 teaspoon dried basil, crumbled
1 ham bone (optional)
1 teaspoon honey (or brown sugar)
Black pepper
¼ cup fresh parsley, chopped (optional)


Serves: 7


Cover split peas with water or broth, bring to a boil for 2 minutes, remove from heat and let stand for one hour. In a large soup pot, saute onion and garlic in butter until light golden. Add carrots and celery and saute for 2 minutes more. Stir in peas, after the hour is up, and the herbs.

If using a ham bone, add it now.

Only add salt, honey and pepper when soup is finished cooking. Simmer for about 1½ hours, or until the peas are cooked and mushy. Stir occasionally to keep it from sticking to the bottom of the pan. When peas are done, remove the ham bone, then add honey, salt and pepper to taste.

Stir in fresh parsley. Serve plain or with garnishes of onion, grated cheese or sour cream.

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