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Title: Country Style Split Pea Soup
Categories: Soup
Yield: 4 Servings
| 1/2 | c | Chopped onion |
| 1 | Or 2 cloves garlic, minced | |
| 1 | tb | Butter, margarine or oil |
| 1 | c | Green or yellow split peas |
| 1 | qt | Chicken broth |
| 1 | Bay leaf | |
| 1 | c | Diced cooked ham |
| Dash pepper | ||
| 1/4 | c | Diced celery |
| 4 | sm | Carrots, peeled and thinly |
| Sliced | ||
| 2 | md | Potatoes, peeled and sliced |
Saute onion and garlic in butter, margarine or oil in large saucepan until tender. Add peas, broth, bay leaf, ham and pepper. Heat to boiling, then reduce heat and simmer covered until peas are tender, about 30 minutes. Stir occasionally. Add celery, carrots and potatoes to soup. Cover and simmer until vegetables are just tender, about 15 minutes.
Taken from The Riverside Press Enterprise (March 16, 1995)
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