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SPLIT PEA SOUP 2 c. dried split peas 2 qt. water 1 lb. smoked ham shank or ham hocks or 1 ham bone 1 medium onion, finely chopped (about 1/2 c.) 1 c. finely chopped celery 1 sprig parsley 1/4 tsp. pepper 2 medium carrots, thinly sliced In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add ham shank, onion, celery, parsley and pepper; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours. Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes. Remove bone; trim meat from bone and add meat to soup. For a thinner consistency, stir milk or water into soup. Season to taste. Serve half the soup for this meal. Refrigerate remaining soup for the next day. Or pour soup into freezer container and freeze. Makes 2 servings and 2 for another day. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |