Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Ham bone |
| 1½ quart | Water |
| 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) |
| Opt |
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