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Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 2 (1 1/2 lb.) smoked ham hocks or possibly 1 meaty ham bone
- 1 med. minced onion
- 2 med. diced carrots
- 2 stalks thinly sliced celery stalks, leaves included
- 1 pound dry green or possibly yellow split peas
- 2 quart. water
- 1/4 teaspoon grnd white pepper
Method
- In a 6-qt Dutch oven, combine all ingredients.
- Bring to boil.
- Reduce heat and simmer for 2 1/2 to 3 hrs till peas are tender.
- Remove ham hocks or possibly ham bone.
- When cold, remove and throw away skin, fat and bones.
- Return meat to soup.
- Cook slowly till soup is thickened to your liking, usually another 30-45 min.
