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Categories:Viewed: 19 - Published at: 3 years ago
Ingredients
- 1 lb. yellow split peas
- 1 lb. ham hocks or 1/2 c. chopped ham
- 1 finely chopped onion
- 1 Tbsp. thyme
- 10 c. water
- 2 c. each: diced potatoes, rutabaga and celery
- 1 1/2 c. chopped leeks
- 1 Tbsp. salt
Method
- Combine peas, ham hocks or chopped ham, onion, thyme and water in large Dutch oven.
- Bring to a boil.
- Reduce heat; cover and simmer until tender (1 1/2 to 2 hours).
- Add potatoes, rutabaga, celery, leeks and salt.
- Return to simmer and cook, covered, for 30 to 45 minutes.
- Remove ham hocks; discard skin and bones.
- Chop finely and return to soup.
- Sprinkle parsley or thyme on top. Makes about 15 cups.
