Chicken And Split-Pea Soup - cooking recipe

Ingredients

8 c. chicken broth
2 c. cubed, peeled potatoes
1 c. chopped carrot
1 c. chopped onion
1 c. chopped celery
1 tsp. dill weed
1/2 tsp. pepper
1 lb. dry split peas, rinsed and drained
2 c. chopped, cooked chicken
1 c. cubed, fully cooked ham

Preparation

Combine chicken broth, vegetables and seasonings in a 4 1/2-quart Dutch oven.
Stir in peas.
Bring to boiling; reduce heat.
Simmer, covered, for 45 minutes or until peas are very tender and vegetables are tender.
Stir in chicken and ham.
Cool. Cover and refrigerate up to 24 hours.