Split Pea Soup II

Recipe Ingredients

1 lb	454g / 16oz	Dried split peas - rinsed, drained,
		And picked over
7 cups	1659ml	Water - divided
2 cups	220g / 7.8oz	Carrots - sliced (medium)
2		Celery ribs - chopped fine
2		Garlic cloves - minced
1 lb	454g / 16oz	Lean ham - cut 2" cubes
1		Lipton's dry onion soup mix
1		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Soak peas in 4 cups water overnight. Add the peas and soaking liquid along with the vegetables and the ham to a saucepan and bring to a boil over high heat; reduce heat and cook at a brisk simmer for 5 minutes.

Pour into a 3 1/2 qt slow cooker with the remaining 3 cups water, soup mix, bay leaf and thyme. Cover and cook on LOW until the peas are tender, 7 to 8 hours.

This recipe yields 4 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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