Ingredients:
1 1/2 Dried Split Peas
8 Cups Water
2 Cups Chicken Broth
2 Cups Carrots - Peeled and Chopped
2 Cups Celery - Chopped
1 1/2 Cups White or Red Onion - Chopped
1/4 Cup Fresh Dill - Washed and Chopped
4 Tablespoons Pearl Barely
2 Vegetable or Chicken Bouillon Cubes Or 2 Tablespoons Season Salt
1 teaspoon Black Ground Pepper
1 1/2 Cup Cooked Ham - Cut into Cubes
Parmesan Cheese for Sprinkling on top (Optional)
1 1/2 Dried Split Peas
8 Cups Water
2 Cups Chicken Broth
2 Cups Carrots - Peeled and Chopped
2 Cups Celery - Chopped
1 1/2 Cups White or Red Onion - Chopped
1/4 Cup Fresh Dill - Washed and Chopped
4 Tablespoons Pearl Barely
2 Vegetable or Chicken Bouillon Cubes Or 2 Tablespoons Season Salt
1 teaspoon Black Ground Pepper
1 1/2 Cup Cooked Ham - Cut into Cubes
Parmesan Cheese for Sprinkling on top (Optional)
Directions:
In a large pot bring water and broth to a boil, then add the split peas and chopped onion. Lower the heat to a simmer and cover for 1 hour and 15 minutes. After the allotted time, stir in the chopped carrots, celery and dill, along with the pearl barely, bouillon cubes and black pepper. Bring to a boil again and then reduced the heat to a simmer for another 1 hour and 15 minutes, uncovered. Add the cooked, chopped ham to the soup at the very end. Remove the Chunky Split Pea Soup from heat and serve warm with shredded Parmesan cheese on top if desired.
In a large pot bring water and broth to a boil, then add the split peas and chopped onion. Lower the heat to a simmer and cover for 1 hour and 15 minutes. After the allotted time, stir in the chopped carrots, celery and dill, along with the pearl barely, bouillon cubes and black pepper. Bring to a boil again and then reduced the heat to a simmer for another 1 hour and 15 minutes, uncovered. Add the cooked, chopped ham to the soup at the very end. Remove the Chunky Split Pea Soup from heat and serve warm with shredded Parmesan cheese on top if desired.
Makes 6-8 Servings Chunky Split Pea Soup