SPLIT PEA AND MUNG BEANS WITH HAM SOUP FOR THE SOUP KITCHEN ENJOY DAN:

SPLIT PEA AND MUNG BEANS WITH HAM SOUP FOR THE SOUP KITCHEN

                                                                                           By CHEF DAN:

Serves 30-40

INGREDIENTS:

1 10 pound ham

1 ham bone with some meat on it

4 cups dried split peas

2 cups dried mung beans

3 onions, chopped

3 cups celery, chopped

3 cloves garlic, minced

9 carrots cut into 1/2-inch slices6 bay leaves

3 tablespoon vegetable oil

6 potatoes

22 cups chicken stock

2 teaspoons EACH turmeric, cumin, ginger powder, and oregano

1 ham bone with meat left on the bone

6 bay leaves

Salt and black pepper to taste

DIRECTIONS:

1.   Soak beans overnight, in the morning; drain and rinse.

2.   Cook ham at 275 for three hours.

3.   Remove from oven let cool, cut into 1-inch pieces.

4.   In a stock pot, put beans and enough chicken stock to cover.

5.   Add turmeric, cumin, ginger powder, and oregano, bring to a boil.

6.   Cover reduces heat and simmers for 1 hour.

7.   Meanwhile in a skillet add oil when sizzling.

8.   Add onion, celery, and carrots, sauté for 5 minutes.

9.   Add garlic and sauté 1 minute.

10.                Add vegetables, ham bone, potatoes, and oregano to the stock-pot.

11.                Bring to a boil; cover and reduce heat and simmer for 45 minutes, stirring occasionally.

ENJOY DAN:                                                      BON-APPETITE!!