[Dclark2]

SPLIT PEA SOUP DAN STYLE
QTY MEASURE INGREDIENTS

2 LBS DRIED SPLIT PEAS
2 CUPS SLICED CARROTS - BITE SIZE
1 1/2 CUPS CHOPPED ONION
1 CUPS CHOPPED CELERY WITH LEAVES
2 TEASPOONS DRIED LEAF THYME
1/2 TEASPOONS PEPPER
3 CANS 14 OZ CHICKEN BROOTH - ABOUT 4 1/2 CUPS
7 1/2 CUPS WATER (MAY REQUIRE MORE WATER AFTER COOKING)
3 PIECES SMOKED HAM HOCKS (FOR FLAVOR)
1 TEASPOONS KOSHER SALT
1/2 CUPS BARLEY
6 CUPS POTATOES DICED (BITE SIZE)
9 CUPS BITE SIZE PIECES OF HAM - (I PEFER SR WORLD CLASS BONELESS HAM)
1 TEASPOONS BASIL LEAVES
3/4 CUPS CHOPPED PARSLEY
2 LEAF BAY LEAVES
6 CLOVES MINCED GARLIC
1 PACKAGE GOYA SAZON (CON AJO Y CEBOLLA) SEASONING

PUT ALL INGREDIENTS IN A LARGE OVAL CROCKPOT - KEEP ON HIGH FOR
FIRST TWO HOURS THEN BACK OFF TO MED. - STIR NOW AND THEN TO CHECK
FOR THICKNESS - ADD MORE WATER IF REQUIRED

SOAK PEAS OVER NIGHT IN COLD WATER PRIOR TO COOKING - CHECK BACK
OF SPLIT PEA PACKAGE


OPTIONAL - 1 BOX OF FROZEN BABY CORN

THESE AMOUNTS WILL MAKE 2 CROCK POTS FULL OF SOUP