Split-Pea Soup is one of my favorite early Springtime recipes because I still want warm substantial dishes when it’s still cool outside and I often have leftover ham that I need to use.
Cooler weather always means soup to me.
Making Ramen noodles with real broth, a few leftovers, and some fresh ingredients is almost as easy as making it with the overly salty, artificial “flavor” packet but this version tastes 100 times better!
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This soup is named “Wedding Soup” because of the perfect marriage of flavors of the soup’s ingredients.
