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Pea Soup

1 pkg. split dried peas
4 bouillon (chicken) cubes
1 med. potato
1 lg. onion
2 stalks celery
3 or 4 carrots
Ham bone for flavoring (opt.)
Salt & pepper to taste (bouillon cubes are salty, so be careful)

Night before rinse dried peas and soak in pot with enough water to cover. The next day: drain and rinse peas. In large Dutch oven, fill half full, add bouillon cubes, sliced and diced potato, onion, celery and carrots. Bring to boil, add peas. Cook until peas are soft, adding water as necessary. Amount of water to be added depends on personal taste.

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