"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Split Pea and Ham Soup Recipe

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This recipe for Split Pea and Ham Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matthew Howard
Added: Monday, June 26, 2006


1 lb green split peas
1 lb ham hocks or saved bone from ham
10 c water
1 large onion, finely chopped
4 stalks celery, finely chopped
3 potatoes, diced
3 leeks, trimmed and sliced
3 tablespoons chopped parsley
4 carrots, sliced
1/2 lb smoked sausage
salt and pepper to taste

Put peas in large stock pot and boil for 2 minutes. Remove from heat and let sit one hour.
Drain and rinse peas. Add peas, ham and measured water to stock pot. Simmer uncovered for about 1 hour.
Then add onion, celery, potatoes, carrots, leeks to a pan. Cover and simmer gently 2-1/2 hours, until ham is tender and peas are cooked.
Add more water if necessary.
Skim surface if needed. Remove ham hock from saucepan and let cool slightly. Pull the meat away from the bone, discarding any skin and fat.
Coarsely chop meat and return to pan.
Add the parsley, salt and pepper.

Personal Notes:
Personal Notes:
Three words come to mind when thinking about Grandma's Split Pea and Ham Soup: Scrumptious, Satisfying, and Comforting. On the most blustery cold of days, this soup can restore even an old man's vigor to that of a unruly college student.




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