SPLIT PEA SOUP (WITH CARROTS & CELERY)
1 pound dried split green peas
2 cups chopped onion
3 cloves garlic
8 vegetable bouillon cubes
1 bay leaf
12 cups water
1 cup chopped baked ham
1 cup chopped celery
3/4 cup chopped carrots
2 sprigs thyme
1/4 tsp pepper
dash hot pepper sauce
4 oz jar chopped pimiento
Combine first 6 ingredients in pot. Bring to boiling, reduce heat, simmer
uncovered 1 hour. Stir mixture in pot. Add ham, celery, carrot and thyme.
Simmer 1 hour or until desired smoothness. Add pepper and pepper sauce. Remove
thyme sprigs, bay leaf, and garlic cloves. Stir in pimiento. SERVE WARM WITH
CRACKERS. Makes 10 cups of soup.*
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