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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Green Split Pea with Hambone Soup Recipe

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This recipe for Green Split Pea with Hambone Soup is from Cookbook For and From Generations, 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:  
8 c water
1 large ham bone
2 c dried split green peas
2 large carrots, peeled and diced small
2 medium onions, chopped small
2 large celery ribs, include leaves, chop small
1 large bay leaf
2 beef bouillon cubes
1 tsp salt
1/4 tsp black peppercorns, crushed
1 pinch dried thyme
Directions:
Directions:
Rinse peas well in cold water and add to a large cooking pot with 8 c water. Bring to boil, remove from heat, cover and let sit for 1 hour. Return to boil and add ham bone, carrots, onions, celery, bay leaf, bouillon, salt, peppercorns and dried thyme. Reduce heat to simmer, cover and cook about 1 to 1 1/2 hours, stirring occasionally.
Remove ham bone and cut off any remaining ham, cut into bite size pieces. Set aside
If you desire a smooth soup, then puree in batches in a food processor or blender then return ham pieces to soup. Remove bay leaf and discard. Adjust seasonings to taste.
If soup is too thick, add more water to your desired consistency.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
Luke requested this recipe to be included. Enjoy this after Christmas or Easter with leftover ham.

 

 

 

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