2 cups split peas
2 quarts water
1 1/2 pounds smoked ham hocks or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots, chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper
Servings: 4
1. Wash and sort peas; add water. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Add ham hocks, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft.
3. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve.
4. Return meat to soup; season with salt and pepper.
Yield: 2 quarts
Preparation Time: 4 hours 30 minutes
2 quarts water
1 1/2 pounds smoked ham hocks or ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup carrots, chopped
1 bay leaf
1/4 teaspoon thyme
salt and pepper
Servings: 4
1. Wash and sort peas; add water. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Add ham hocks, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft.
3. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve.
4. Return meat to soup; season with salt and pepper.
Yield: 2 quarts
Preparation Time: 4 hours 30 minutes
