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Split Pea Soup made with beef and lamb
John's Mom's Pea Soup
2-3 T. oil.
1 large Spanish onion, chopped.
2-3 stalks celery and leaves, chopped.
2 large cloves of garlic, crushed.
4 carrots, chopped.
2 large bay leaves.
2 or 3 lbs. green split peas, depending on desired thickness, rinsed and picked over.
1 T. summer savory.
Meaty beef bones (e.g., shin, ox tail, marrow), about 4-5 lbs.
Large breast of lamb, ribs separated.
Salt and pepper.
1 or 2 #10 cans low-sodium beef broth.
Water to cover.
2 ripe (or even overripe) pears, peeled and diced.
In large pot (I use 12-quart pot), saute onion, celery, carrots, and garlic until onions are softened. Add bay leaves, summer savory, and split peas; and stir to coat everything with oil. Add beef and lamb, salt and pepper; stir, and add broth and water to cover everything completely. Stir. Bring to boil, and skim scum that rises to surface during first 15 to 20 minutes. Turn heat down to low, cover, and cook for about 2 hours, until peas have become completely mushy. Stir well every 15-20 minutes to prevent sticking/scorching and to bring meats off bottom. (Alternative method: Instead of stirring every 15-20 minutes after turning down the heat, place in 300∘ F. oven for two hours and stir every 30 minutes.) After first hour add optional diced pears for elusive hint of sweetness. Add more salt and pepper to taste.

Let stand overnight in refrigerator or cold garage, and skim congealed fat off top before reheating. Reheat slowly and stir often to avoid burning. Leftovers freeze indefinitely.

Servings: 20

Nutritional information per serving

350 calories per cup

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