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Ingredients:

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Instructions:

Empty package of split peas into a colander or bowl. Sort through well, removing foreign matter and imperfect peas. Rinse well. Soak for two hours in 2 cups water. In a large soup pot or Dutch oven, saut� minced garlic in 1 tablespoon of butter and 1 tablespoon olive oil until garlic golden, but not brown in color. Add ham bone, water in which peas have been soaked and 2 extra quarts of water, and bay leaves. Bring to a boil for 1 minute; reduce heat and simmer, covered for 1 hour. Remove cover and simmer an additional hour or until soup is desired consistency. Add baby carrots during final 20-30 minutes of cooking (may be roughly chopped, if desired, or leave whole).

URL: http://www.cooks.com/rec/view/0,1748,131178-243193,00.html

Discovered Tags: Spicy Sweet Savory Mexican Italian Meat Poultry Seafood

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