|1 pounds||Dried split peas,|
|(2 1/4 cups)|
|2 mediums||Carrots -- chopped|
|1 medium||Onion -- chopped|
|1||Green pepper -- shredded|
|½ cup||Celery -- chopped|
|2½ cup||Tomatoes -- (1 No. 2 can)|
Cover ham bone with water. Cover tightly. Simmer, but do not boil, until almost tender, about 1½ hours. Add peas, carrots and onion.
Simmer 1 hour. Sieve half of vegetable mixture; return to soup kettle. Add green pepper, celery and tomatoes, if desired. Simmer 10 - 15 minutes. Serves 6.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Edith Wright Holmes, Brookfield, Mass.
From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking
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