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Dutch Pea Soup

2 c Dried green split, peas
2 qt Water
1/2 c Diced celery
1/2 c Shredded carrots
1/2 c Chopped leeks (white parts only)
1 c Cubed cooked ham
1/2 ts Seasoned salt
1/2 ts Freshly ground pepper


In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.

Cover and cook over low heat about 10 hours. If using a saucepan, stir every few hours to keep mixture from sticking.

The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.




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