Debbie's Split Pea Soup
Source of Recipe
Adapted from an original recipe by Betty Crocker
* Exported from MasterCook *
Debbie's Split Pea Soup
Recipe By : Posted by Debbie Carlson, Fidonet Cooking Echo, 5/3/95
Serving Size : 3 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried split peas
8 cups water (2 quarts)
1 cup celery -- chopped
1 cup onion -- chopped
1/4 teaspoon pepper
1 ham bone (leftover)
2 cups cooked ham -- diced
Rinse peas, add to a 4 or 5-quart saucepan. Add water and bring to a boil. Boil gently for 2 minutes. Turn off heat; cover and let stand for 1 hour. Note: You can skip this boiling process if you'd rather soak the peas in the water overnight. I prefer the boiling method because I always forget to set them out the night before!
After the hour is up, DO NOT DRAIN! Add the remaining ingredients, except the diced ham, to the pot. Heat to boiling. Reduce heat and simmer on low heat for about 3 hours or until peas are very soft and soup is of a creamy consistency.
Remove bone and check for any stray bones or gristle in the pot. You can trim the meat from the bone and add to the soup (if it hasn't already fallen off the bone!) Add diced ham. Continue to heat until the diced ham is heated through and the soup is of the consistency you desire; add more water if too thick. Check seasonings and serve with a good fresh bread.
Debbie's note: We eat this soup as a main meal. It is very filling and wonderful on a cold night!
Source:
"Adapted from an original recipe by Betty Crocker"
S(Master-Cook format by):
"Judi Mae Phelps (judimae3@earthlink.net)"
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