Split Pea Soup

From: ap792@yfn.ysu.edu (Chris Bjelica)
Date: 26 Sep 1993 19:13:05 GMT

I have a batch of this cooking now and thought I would post it.  I usually
double the recipe and freeze it in individual servings.  It's easy and
always tastes great.

From an old Betty Crocker Cookbook


8 cups water
1 pound dried split peas (about 2-1/4 cups)
1 to 2 lb smoked ham
1 med onion
1 tsp salt
1/4 tsp pepper
2 or 3 carrots chopped
2 or 3 stalks celery chopped

Heat water and peas to boiling.  Boil for 2 minutes, then remove from heat
and cover.  Let sit for 1 hour.

Add ham (whole), onion, salt and pepper.  Cover and simmer until peas are 
tender, about 1 hour.

Remove ham and trim meat from bone.  (I usually use 1 lb boneless smoked ham)
Cut ham to 1/2 inch pieces.  Stir ham, carrots, and celery into soup.  Cover
and simmer until veggies are tender, about 45 minutes.

Like I said, it freezes well and is a very convenient side to a sandwich or


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