DARColonial, Soups/Stews/Chilis
1 lb green split peas
1 large onion, chopped
10 cups water
2 1/2 cup potatoes, diced (3/4 pound)
4 tsp chicken bouillon granules
1 1/2 cup carrots, diced (2 large)
1/2 lb ham, diced
1/2 tsp salt
3/4 cup celery, chopped
1/2 tsp freshly ground pepper
2 leeks (white part only), thinly sliced
1 dash hot pepper sauce (Tabasco), or to taste
Combine peas, water, bouillon, ham, celery, leeks, and onion in a large soup pot. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Add potatoes and carrots, simmering another 15 to 30 minutes until vegetables are tender. If the soup is too thick, thin it with water. Season with salt, pepper, and hot pepper sauce to taste.