Ingredients
1
(16-oz.) pkg. dry yellow split peas, sorted, rinsed and drained
7
cups water
1
cup sliced carrots
1/2
cup chopped onion
1/2
cup chopped celery
1
tablespoon chicken-flavor instant bouillon
1
teaspoon salt
1/2
teaspoon hot pepper sauce
1
cup chopped cooked ham, if desired
Preparation
In Dutch oven or large saucepan, combine all ingredients except ham. 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; stir in ham. Cook over medium-low heat until thoroughly heated, stirring frequently.
