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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 Wilkins Family Cookbook Project, 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!

Michele Wilkins Bailey - daughter of Chuck & Terri Wilkins


1 1/4 lbs. smoked ham shanks
1 lb. dried split peas, rinsed
1 large onion, quartered
3 medium carrots, thickly sliced
2 large celery stalks with leaves, thickly sliced
1 bay leaf
2 sprigs fresh parsley
3 qts. water
1/2 tsp. chervil
1/2 tsp. summer savory
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
2 c. chicken stock

1. In a large soup kettle, combine ham shanks, peas, onion, carrots, celery, bay leaf, parsley and water. Bring to a boil, cover and simmer for 1 hour.
2. Remove cover, add chervil, summer savory, salt, pepper, basil, and chicken stock. Return to boil and simmer an additional 2 hours.
3. Remove ham shanks; discard skin and bone and pick meat into small chunks. Set aside.
4. Strain soup through a large sieve or colander, pressing vegetables through with a large spoon. Return reserved meat to soup.
5. If soup is too thick, additional water or chicken stock may be added.
6. Pour into clean quart jars, leaving about 3 inches of head room. Cover tightly and freeze.

Number Of Servings:
Number Of Servings:
2 1/2 quarts




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