Split Pea Soup
|Dried split green peas||1 Pound, rinsed and drained|
|Water||8 Cup (128 tbs)|
|Carrots||2 , scrubbed but not peeled, cut into eighths|
|Yellow onions||2 Medium, cut into eighths|
|Garlic||3 Clove (15 gm), quartered|
|Celery stalks with leaves||2 , cut into eighths|
|Lean ham||4 Ounce, visible fat removed, cut into bite-size pieces|
|Low sodium soy sauce||3 Tablespoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Grated ginger/1/8 teaspoon dried ginger||1⁄2 Teaspoon|
|Hot pepper sauce||3 Dash (to taste)|
|Black pepper||To Taste|
In a large saucepan or Dutch oven, bring peas, water, carrots, onions, garlic, celery and ham to a rapid boil over medium-high heat.
Reduce heat and cook, covered, at a gently rolling boil, 1 to 1 1/2 hours or until peas are soft.
Add soy sauce, oregano, ginger, hot pepper sauce and pepper.
Simmer 10 minutes to blend flavors.
In a blender or the workbowl of a food processor fitted with a metal blade, process two to three cups at a time, until pureed.
Return to saucepan and reheat, if necessary.