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Bram's Pea Soup Recipe

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This recipe for Bram's Pea Soup, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elaine Aubin


1/2 cup dried white beans
2 cups dried green split peas
4 quarts water
1 ham bone
1/2 lb salt pork, diced
2 1/2 cups chopped onion
1 cup chopped celery
2 carrots, pared
4 leeks, trimmed, sliced
3 medium potatoes, pared, cut in 1/2
1/2 cup snipped fresh parsley
1/2 lb ham cut into cubes
1 tsp dried thyme
1/2 tsp chili powder
1 lb fully smoked polish sausage, sliced

Soak beans in water to cover in small bowl overnight. Drain
and reserve. Rinse peas in cold water, drain. Heat peas, 4
quarts of water, ham bone,, salt pork, leeks , onions, celery,
potatoes, carrots and parsley in Dutch oven to boiling.
Reduce heat. Simmer uncovered, stirring occasionally until
thickened, about 4 hours. Remove ham bone. Remove meat
from bone, chop meat and discard bone/ Remove potatoes
and carrots. Puree in blender. Stir meat and pureed
vegetables into soup. Stir reserved beans, ham, thyme and
chili powder into soup. Simmer uncovered one more hour.
Add sausage, simmer until hot. Season to taste with salt
and pepper. Serve with Pumpernickel bread.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4 to 6 hours
Personal Notes:
Personal Notes:
I can't remember where I got this recipe.
I've been making it for about 20 years, and it's always enjoyed!!




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