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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Anne's Leftover Pea Soup Recipe

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This recipe for Anne's Leftover Pea Soup is from The Kelleher (Sullivan) - Corbin (Kennedy) 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb dried green split peas
1 meaty ham bone, 1½ lbs potatoes, diced*
3 qts water, 1 qt vegetable broth (low sodium)
1 large onion, chopped, 1 medium carrot, chopped, 2 celery ribs, diced
1 tsp Italian seasoning, 1 tsp onion powder, 1 tbsp minced fresh parsley
1 bay leaf, salt and pepper (to taste).
Directions:
Directions:
Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven or heavy stock pot. Add ham bone, water and remaining soup ingredients. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. Add potatoes 30 minutes before serving. Remove ham bone and skim fat. Remove meat from bone; dice. Add ham back into pot.
Number Of Servings:
Number Of Servings:
16 servings (4 quarts)
Preparation Time:
Preparation Time:
Prep: 15 min. + soaking Cook: 2-3/4 hours
Personal Notes:
Personal Notes:
My mother would make this soup after we celebrated Easter dinner; with big families, you didn't waste opportunities. *Potatoes were an add on in later years. Working with genealogy, I have developed branches and sequels of our GGPs Daniel and Annie. Of course they were both Sullivan's and that made it so much more adventurous! Thank you cousins Cheryl and Candi for the introduction.

 

 

 

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