SPLIT PEA SOUP Hickory & Garlic Seasoning
Serves 6 to 8 Total time 3 ¼ hours
1 pound dried split peas
8 cups water
1 medium onion, diced
1 green bell pepper, diced to ¼ inch
2 large potatoes, peeled and diced to ¾ inch
4 ribs celery, chopped
2 cups carrots, diced to ¼ inch
2 tablespoons fresh parsley, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons Hickory & Garlic Seasoning
Salt & pepper to taste
1. Place dried split peas in a bowl and cover with water, let stand for 1 hour.
2. Once peas have soaked, drain them. Fill a medium pot with 8 cups of water, Hickory & Garlic Seasoning and the peas. Bring the water to a gentle boil and cook for about 2 minutes. Cover the pot with a lid and remove it from the heat source for 1 hour.
3. Add remaining ingredients to the soup pot EXCEPT the tomatoes. Bring soup to a boil; reduce heat to low and simmer, covered for 45 minutes or until the peas are tender.
4. Add tomatoes, cover and continue to cook for an additional 30 minutes. Salt & pepper to taste.