"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Myra Balch Davenport 1926-2004
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried split peas
8 C. water
1 small onion, chopped
2 carrots, sliced
2 ribs celery chopped
1 clove garlic, minced
1 Tbs. granulated chicken bouillon
1 tsp. hot sauce
1/2 tsp. dried thyme
1 tsp. sugar
1 Tbs. lemon juice
1 ham bone
1 C. chopped baked ham
Salt and pepper to taste

Directions:
Directions:
Place split peas in a bowl and cover with cold water. Allow to sit for 1-2 hours. Drain water from peas and place peas in a Dutch oven. Place 8 C. of water over peas. Add remaining ingredients and simmer for 1-2 hours or until peas and vegetables are tender.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Wife to Robert R. Davenport

Serve with Johnny Cake or Corn Bread Muffins

 

 

 

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