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Old Fashioned Split-Pea Soup

I have been making this soup since we were first married, about 29 years ago. It is in the first cookbook I ever got (McCalls Cookbook by Random House). It is great on cold winter days.





List of Ingredients



• 1 1/2 cups quick cooking split green peas
  
• 1 ham bone or ham hock
  
• 2/3 cup coarsely chopped onion
  
• 1/2 cup coarsely chopped celery
  
• 1/4 cup diced carrot
  
• 2 diced potatoes
  
• 2 parsley sprigs
  
• 1 clove garlic
  
• 1 bay leaf
  
• 1/8 teaspoon dried thyme leaves
  
• 1/8 teaspoon black pepper
  
• 2 cans (14 oz.) clear chicken broth
  
• 1 cup slivered cooked ham, if available
  






Instructions



1. In 3 1/2 quart kettle, combine peas and 1 quart water; bring to boiling. Reduce heat; simmer, covered, 45 minutes. Add more water if necessary.
   
2. Add ham bone or ham hock and rest of ingredients, except ham; simmer, covered, 1 1/2 hours.
   
3. Remove ham bone, and discard.
   
4. Press vegetables and liquid through coarse sieve. (I blend some of the vegetables and liquid
   in the blender.)
   
5. Return to kettle. Add ham, reheat slowly until thoroughly hot.
   






Final Comments


Makes about 6 servings. I serve it with a good rye bread or italian bread and lots of butter.