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Split Pea with Ham Soup Recipe

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This recipe for Split Pea with Ham Soup, by , is from Forty Years In The Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups green split peas (washed, sorted and soaked overnight)
Use a food processor:
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onion
a big bunch of fresh thyme (tied with string)
salt to taste (depends on how salty the ham is)
pepper to taste.
2 smoked ham hocks. (or cubed smoked ham)
10 cups water

Directions:
Directions:
Drain the soaked peas.
Add the water.
Slow boil until they are "al dente" - about half cooked. Watch out for foaming!!!!
Add the rest of the ingredients.
Simmer a LONG time until the peas are very tender and mushy.
Season with salt and pepper.
Soup should NOT be thin, but rather hearty but not thick! I guess you'd say "just right'.
When done, take the ham hock out and separate the meat and put the meat back in. Toss the bone.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Sorry for not a lot of detail here, but I've been making this soup for Soup's On for 2 years, as in "soup for 100" It's been a trial and error affair. It is a very forgiving recipe, so feel free to make any changes you want. The key is to soak the peas and pre-cook them a bit and make sure the vegetables are finely minced.

 

 

 

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