THE SOUP KITCHEN GOT IN 2 BIG HAMS SO THIS RECIPE ENJOY DAN:

SPLIT PEA SOUP WITH HAM AND SPAGHETTI by CHEF DAN
Serves 30-40 (WHAT THE HECK SPAGHETTI)

INGREDIENTS:
5 pounds green split peas
1pound of spaghetti
22 cups beef broth
5 pounds ham cut into bit size pieces
12 garlic cloves, crushed
10 carrots, graded
5 onions, grated
1/3 cup curry powder
3 teaspoons ground cloves
1/2- cup hoisin sauce
Salt and pepper to taste

DIRECTIONS:

Soak peas overnight in ample water, drain before using this recipe.
1. Pour peas and broth in a soup pot.
2. Bring to a boil over high-heat.
3. Cover and reduce heat to medium-low.
4. Simmer for about 40-45 minutes or until peas begin to soften.
5. Stir in ham, garlic, carrots, onions, curry powder, cloves, and hoisin sauce.
6. Cover and simmer for about 45 minutes more, stirring occasionally.
7. Add spaghetti the last 15 minutes of cooking.
8. Add more beef broth when needed.

CROUTONS: (PRE-HEAT OVEN TO 300 DEGREES)
25 slices bread
1/3 cup melted butter
2 tablespoon garlic salt
2 tablespoons dried parsley



DIRECTIONS:
1 Brush bread on both sides with melted butter
2 Cut bread slices up into small cubes, sprinkle with garlic salt and parsley
3 Arrange cubes on an ungreased cookie sheet.
4 Bake at 300 degrees for 15-20 minutes or until browned.
5 Let cool and serve with the soup.

ENJOY DAN: hallelujah