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Cooked by: Chef / Last Modified: 1/30/2008 / Course: soup / Number of Servings: 7 |
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Directions: In Dutch oven or large saucepan, combine all ingredients. Bring to a boil
over medium high heat. Reduce heat to low; simmer 45 to 60 minutes or
until peas and vegetables are very tender. In blender container or food
processor bowl with metal blade, blend half of soup until smooth.
Return to dutch oven. Cook over medium heat until thoroughly heated,
stirring frequently.
Ingredients:
16 Ounce(s) Pkg. dried yellow split peas
7 Cup(s) Water
1 Cup(s) Sliced carrots
1/2 Cup(s) Chopped onion
1/2 Cup(s) Chopped celery
1 Tablespoon(s) Chicken-flavor bouillon
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Hot pepper sauce |
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