Split Pea Soup
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 454 grams dry split peas, (1 lb)
- 2 quarts water, (8 cup)
- 1 meaty ham bone, or ham hocks
- 1½ cups onion, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried marjoram
- 1 cup celery, diced
- 1 cup carrot, diced
Instructions
- Rinse peas and place in a container and add water to cover by 1 inch. Set aside and let soak for 4 hours.
- Drain peas and place in a large pot along with the ham bone and seasonings. Add the 2 quarts of water. Bring to a boil, then reduce to low and simmer for 1½ hours. Stirring occasionally.
- Remove the bone, cut off meat and dice, return meat to the soup, discard the bone. Add the celery and onion to the soup. Simmer for another 30-40 minutes or until the vegetables are tender. Taste and season with salt as desired.
- Serve and enjoy.
Notes
Low cost per serving using ham hocks as they are very common.
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