Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Split peas |
| 12 cups | Water |
| 1 \N | Ham bone |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Garlic powder |
| 2 mediums | Onions; chopped |
| 3 \N | Stalks celery; chopped, including leaves |
| 2 \N | Carrots; chopped |
| 1 \N | Bay leaf |
| ¼ teaspoon | Thyme |
Soak peas 10-15 minutes removing those that float to the top; drain.
Combine peas, water & ham bone & bring to a boil; skim & add spices. Cover & simmer 3 hours, stirring occasionally. Remove ham bone, chop ham meat & return to soup. Add other ingredients & simmer covered for 1 more hour.
Remove bay leaf, cool & refrigerate. Serve following day for best flavor.
MAJ JOHN P. FANNING
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .