Debbie's split pea soup

Yield: 1 servings

Measure Ingredient
1 pounds Dried split peas
8 cups Water (2 quarts)
1 cup Chopped celery
1 cup Chopped onion
¼ teaspoon Pepper
1 each Ham bone (leftover)
2 cups Ham, cooked & diced

Rinse peas, add to a 4 or 5-quart saucepan. Add water and bring to a boil. Boil gently for 2 minutes. Turn off heat; cover and let stand for 1 hour. After the hour is up, DO NOT DRAIN! Add the remaining ingredients, except the diced ham, to the pot. Heat to boiling.

Reduce heat and simmer on low heat for about 3 hours or until peas are very soft and soup is of a creamy consistency. Remove bone and check for any stray bones or grissle in the pot. You can trim the meat from the bone and add to the soup (if it hasn't already fallen off the bone!) Add diced ham. Continue to heat until the diced ham is heated through and the soup is of the consistency you desire; add more water if too thick. Check seasonings and serve with toasted sourdough bread (yummy!) Note: We eat this soup as a main meal. It is very filling and wonderful on a cold night! Serves: 3 to 4 Adapted from an original recipe by Betty Crocker Posted by: Debbie Carlson - Cooking

Submitted By DEBBIE CARLSON On 12-22-94

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