From Free Press Journal
Ingredients
4 cups chicken stock
4 cups water
1 pound dried split peas (about 2-1/4 cups)
1 to 2 lb smoked ham
1 medium sized onion
1 tsp salt
1/4 tsp pepper
2 or 3 carrots chopped
2 or 3 stalks celery chopped
Method:
- Heat water and peas to boiling.
- Boil for 2 minutes, then remove from heat and cover.
- Let sit for 1 hour.
- Add ham, onion, salt and pepper.
- Cover and simmer until peas are tender, about 1 hour.
- Remove ham and trim meat from bone.
- Cut ham to 1/2 inch pieces.
- Stir ham, carrots, and celery into soup.
- Cover and simmer until veggies are tender, about 45 minutes.
- Serve hot
Non Veggies Index
