You may also like
Categories:Viewed: 21 - Published at: 2 years ago
Ingredients
- 1 (16 ounce) packagedry split peas
- 1 ham bone
- 1 large onion, chopped
- 1 teaspoon salt
- 12 teaspoon pepper
- 12 teaspoon dried thyme
- 1 bay leaf
- 1 cup dried carrots
- 1 cup celery, diced
Method
- Place peas in a Dutch oven or soup kettle; add water to cover by 2-inches.
- Bring to a boil; boil for 2 minutes.
- Remove from heat; cover and let stand for 1 hour.
- Drain and rinse peas.
- Discarding liquid.
- Return peas to Dutch oven.
- Add 2 1/2 quarts water, ham bone, onion, pepper, thyme and bay leaf.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally.
- Remove ham bone; when cool enough to handle, remove meat form bone.
- Discard bone; dice meat and return to soup.
- Add carrots and celery.
- Simmer, uncovered for 45-60 minutes, or until soup reaches desired thickness and vegetables are tender.
- Discard bay leaf.
