| SPLIT PEA SOUP In a 4 quart saucepan add the following: 1 small package of split peas 1 ham bone or ham hawk 1 large onion, diced 2-3 carrots cut into ¼ inch pieces 1 cup celery, sliced thin or diced ¼ inch pieces Add enough water to cover peas by 4 inches. Cook over medium heat for 20 minutes and then reduce heat to simmer. Every 15-30 minutes, keep checking and stirring soup to make sure it doesn't scorch. When the meat begins to separates from the ham bones, lift out of the pan. Remove any bones, fat or gristle from the meat and discard. Divide ham into bite-sized 1 inch chunks. Return meat to the soup. When peas have dissolved, soup is ready to serve. Cooking time will vary from 1 to 2 hours depending on the storage age of the peas. |
|