Dutch pea soup

Yield: 6 servings

Measure Ingredient
2 cups Dried green split, peas
2 quarts Water
½ cup Diced celery
½ cup Shredded carrots
½ cup Chopped leeks (white parts only)
1 cup Cubed cooked ham
½ teaspoon Seasoned salt
½ teaspoon Freshly ground pepper

1. In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.

2. Cover and cook over low heat about 10 hours. If using a saucepan, stir every few hours to keep mixture from sticking.

3. The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.

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