Dilled Pea Soup

Martha Tedrow

Ingredients

1 7/8 Tablespoons Dried Dill
1 7/8 Tablespoons Chicken Bouillon
1/2 Pounds Green Split Peas
2 7/8 Bay Leaves
1 7/8 Chopped Onion
2 7/8 Carrots Sliced
3 7/8 Ribs Sliced Celery
1 7/8 Tablespoons Oil
1/4 Pounds Black Forest Ham

Instructions

Cut ham into chunks. In a large saucepot, sauté ham in oil 3 minutes. Add celery, carrots, onion, and bay leaves sauté 3 minutes. Add split peas, chicken bouillon, and 5 cups of water; bring to a boil. Cover and simmer 1 hour or until vegetables are tender. Before serving remove bay leaves and stir in dill.