Sunday, August 10, 2008

Split Pea Soup

  • 2 cups dried split peas (about 1 lb)
  • 2 qts water
  • 1 ham bone
  • 1/2 cup minced onion
  • 1 cup minced celery
  • 1 sprig parsley
  • 1/4 tsp pepper

Combine peas and water in large kettle, heat to boiling and boil gently for 2 minutes, then remove from heat, cover, and let stand for an hour.

Heat to boiling and boil for 2 1/2 to 3 hours or until peas are soft and mushy. Remove bone; trim meat from bone and add to soup. If you wish, thin the soup with milk or water and season to taste

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