| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup, Main dish, Ham |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried split peas |
| 8 |
c |
Water (2 quarts) |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 1/4 |
ts |
Pepper |
| 1 |
|
Ham bone (leftover) |
| 2 |
c |
Ham, cooked & diced |
INSTRUCTIONS
Rinse peas, add to a 4 or 5-quart saucepan. Add water and bring to a boil.
Boil gently for 2 minutes. Turn off heat; cover and let stand for 1 hour.
After the hour is up, DO NOT DRAIN! Add the remaining ingredients, except
the diced ham, to the pot. Heat to boiling. Reduce heat and simmer on low
heat for about 3 hours or until peas are very soft and soup is of a creamy
consistency.
Remove bone and check for any stray bones or gristle in the pot. You can
trim the meat from the bone and add to the soup (if it hasn't already
fallen off the bone!) Add diced ham. Continue to heat until the diced ham
is heated through and the soup is of the consistency you desire; add more
water if too thick. Check seasonings and serve with toasted sourdough
bread (yummy!)
Note: We eat this soup as a main meal. It is very filling and wonderful
on a cold night!
Serves: 3 to 4 Adapted from an original recipe by Betty Crocker Posted by:
Debbie Carlson - Home Cooking
From: Debbie Carlson Date: 05 Apr 94
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan
11, 99
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