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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Split Pea and Ham Soup Recipe

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This recipe for Split Pea and Ham Soup is from The Ryan 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 garlic cloves, minced
1 pound green split peas
10 cups water
1 ham bone or ham hocks
2 medium potatoes, peeled and chopped
1 tsp. salt
1 cup sherry
Directions:
Directions:
1. Heat oil in a Dutch oven. Add onion, celery, carrots and garlic. Cook gently 5 minutes. Add split peas, water, ham bone (or ham). Bring to a boil. Reduce heat and simmer 1 hour. Add potatoes, simmer another 30 minutes.

2. Remove ham bone from soup, pull meat off bone and set aside. Discard bone.

3. Using an immersion blender, puree soup. Add meat, salt and bar because sauce.
Personal Notes:
Personal Notes:
This is a great, hearty soup for a cold winter dinner. Serve it with warm bread. IT WILL DEFINITELY WARM YOU.

 

 

 

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