Split pea with ham soup

Yield: 6 Servings

Measure Ingredient
2 cans (13.75-oz) chicken broth
2 cups Water
1 pounds Quick-cooking split peas
1 medium Onion; sliced
1 small Carrot; sliced
1 Bay leaf
¾ cup Non-dairy powdered creamer
¾ cup Boiling water
3 tablespoons Butter
1 cup Slivered; cooked ham
½ teaspoon Celery salt
⅛ teaspoon Pepper

Combine chicken broth, 2 cups water, peas, onion, carrot and bay leaf in kettle or large saucepan. Cover and cook over low heat, stirring occasionally to prevent scorching, until peas are tender, about 2 hours.

Press through coarse sieve and return to the kettle, stirring in the creamer, boiling water, butter and ham. Heat through; season with salt and pepper. (If you like a thinner soup, add more chicken broth.) Makes 7 cups.

FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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