"Those who forget the pasta are condemned to reheat it."--Unknown

Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Thursday, November 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 16oz package Split Peas
3 lg Carrots
2 stalks Celery
1 lg Potato, baking
1/4 lb Bacon
2 lg Ham Hocks
4 qts Water
1 Bay leaf
Salt/Pepper to taste

Directions:
Directions:
Wash peas and check for foreign objects.

Cuit carrots, clelery, bacon and onion into 1/4 pieces. Set aside.

Peel and quarter potato; set aside.

Add bacon to a 6 quear pot and over medium heat stir and fry until crispy.

Remove bacon and discard all but a teaspoon of the fat.

Add onions and cook until caramelized.

Add 4 quarts water, bay leaf and peas to the pot on high heat, bring to boil.

Turn down the heat to medium, add potato and rinsed ham hocks. Cook approximately 1 hour or until potato is almost done. Add celery and carrots and cook for another 20-30 minutes.

Take the ham hocks out of he pot, remove the meat and return the meat to the pot.

Mash the potatoes in the pot to thicken the soup.

Stir this soup occasionally as the peas tend to stick to the bottom of the pot.

Serve hot with crackers and cheese.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes 2 1/4 cooking
Personal Notes:
Personal Notes:
This freezes well and is great on a cold day.

 

 

 

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