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Categories:Viewed: 82 - Published at: 6 years ago
Ingredients
- 2 c. dried split peas
- 2 qt. water
- 1 ham bone (or ham shank or ham hocks)
- 1 c. minced celery
- 1 medium Vidalia onion, finely chopped
- 1 medium carrot, grated
- 1/2 c. chopped fresh parsley (reserve some for garnish)
- 1/4 tsp. fresh ground pepper
- 1-2 bay leaves
Method
- Rinse peas and place in large pan.
- Cover with water and soak overnight.
- In the morning, rinse and barely cover with additional water.
- Add ham bone, celery, onions, carrot, parsley, bay leaves and pepper.
- Cook over medium heat until simmering.
- Reduce heat and stir occasionally until peas are smooth, about 3 hours.
- (Can also be cooked in a crock pot.)
- May need to add more water depending on thickness desired.
- (I add milk to make it creamy.) Remove ham bone, chop any meat remaining on bone and add back to soup.
- Also remove bay leaves, as they are not edible.
- Garnish each dish with a sprig of fresh parsley.
