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Ham and Split Pea Soup Recipe

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

Contributor:  
Contributor:  
Joyce Martinson
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Ham bone or 4-5 Ham hocks
2 cups dried split peas (1 pound)
8 cups water
1 cup diced celery
1/2 cup finely chopped onion
1/4 teaspoon pepper to taste
salt to taste

Directions:
Directions:
Heat peas and 8 cups of water to boiling. Boil gently for two minutes. Remove from heat. Cover the pan and let it sit for 1 hour. Add ham bone/hocks, celery, onion, and pepper. Heat to boiling. Turn heat to low and simmer for 2 1/2 to 3+ hours until peas are smooth and creamy. Remove bones and trim meat into small pieces. Salt and pepper to taste. Store in refrigerator. Skim fat off the top of soup when cooled.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
If ham bone is meaty may need another bag of peas. Freezes well in small containers.

 

 

 

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