Chippewa Soup

• 1 qt. carrots, diced
• 2 qt. onions, chopped
• 1 qt. celery, diced
• 1 lb. green split peas
• 2 qt. tomato puree
• 6 cloves garlic
• 1 gal. of water
• 10 oz. smoked ham
• 2 potatoes, diced
• 1 oz. marjoram
• 1 oz. basil
• 1 oz. oregano
• 1 oz. thyme
• 4 bay leaves
• 4 oz. curry powder (we use Javin Brand)
• Salt and pepper

1. Soak the split peas overnight.
2. In a large pot (preferably 3-4 gallons) heat a small amount of oil until very hot.
3. Add the carrots, onions and celery and sweat the vegetables.
4. Add the garlic and sweat a few more minutes.
5. Add the curry powder to the vegetables and stir until curry is thoroughly mixed with the vegetables.
6. Add all remaining ingredients to the pot.
7. Bring this to a boil, reduce heat and simmer for approximately three hours. Adjust the seasoning with salt and pepper.
8. Remove the bay leaves and puree the soup through a food mill or in an electric blender. Chill thoroughly.
9. This is the base for Chippewa Soup.
10. It should be slightly salty because it is the base and needs to be creamed before use.

carrots, onions, celery, green split peas, tomato puree, garlic, water, ham, potatoes, marjoram, basil, oregano, thyme, bay leaves, curry powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140999 (may not work)