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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pea Soup Recipe

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This recipe for Pea Soup is from Cindy's 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups yellow split peas, rinsed, sorted
1 1/2 cup julienne-cut carrots
1/2 lb cooked ham, chopped (1 1/3 cups) or one pork hock
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves or a dried savory
1/2 teaspoon pepper
1 teaspoon salt
8cups chicken broth
1 cups water
Directions:
Directions:
In 3 to 4-quart slow cooker, mix all ingredients.
Cover; cook on low heat setting 8 to 10 hours.
Increase heat setting to high. Stir well. Cover; cook 3 minutes longer.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
If julienne-cut carrots aren't available, coarsely shred 1 or 2 carrots

 

 

 

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