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The Boston Globe

Food & dining

Recipe for split pea soup with ham and eggs

Serves 4

1 tablespoon vegetable oil
2 slices cooked ham, coarsely chopped
1 leek, thinly sliced
2 cloves garlic, finely chopped
1 stalk celery, finely chopped
2 carrots, finely chopped
1 bay leaf
6 sprigs thyme
1 hambone
1 pound (2 cups) green split peas
2 quarts water
Salt and black pepper, to taste
Pinch of crushed red pepper, or to taste
3 eggs

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