| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Split peas |
| 12 |
c |
Water |
| 1 |
|
Ham bone |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Garlic powder |
| 2 |
md |
Onions; chopped |
| 3 |
|
Stalks celery; chopped, including leaves |
| 2 |
|
Carrots; chopped |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Thyme |
INSTRUCTIONS
Soak peas 10-15 minutes removing those that float to the top; drain.
Combine peas, water & ham bone & bring to a boil; skim & add spices. Cover
& simmer 3 hours, stirring occasionally. Remove ham bone, chop ham meat &
return to soup. Add other ingredients & simmer covered for 1 more hour.
Remove bay leaf, cool & refrigerate. Serve following day for best flavor.
MAJ JOHN P. FANNING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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