Split Pea Soup -- Thick and Hearty
Ingredients
Instructions
Check split peas to remove any small rocks and wash, drain off any water. Place water in a six quart pot. Bring water to a boil.
Add split peas, ham bone, celery, onion, green pepper and bay leaves. Return to boil. Reduce heat and boil gently for about 20 minutes, with a lid on the pot, until vegetables are soft but not fully cooked.
Add cut potatoes, grated potatoes, ham pieces and salt and pepper. Return to boil, reduce heat and gently boil, with lid off, until potatoes and vegetables are fully cooked.
Stir often to prevent sticking to the bottom of the pot. The soup mixture will become very thick when done. Allow to cool, add enough milk to thin the soup to your liking. Served with salad and french bread; makes a meal for four.
Add split peas, ham bone, celery, onion, green pepper and bay leaves. Return to boil. Reduce heat and boil gently for about 20 minutes, with a lid on the pot, until vegetables are soft but not fully cooked.
Add cut potatoes, grated potatoes, ham pieces and salt and pepper. Return to boil, reduce heat and gently boil, with lid off, until potatoes and vegetables are fully cooked.
Stir often to prevent sticking to the bottom of the pot. The soup mixture will become very thick when done. Allow to cool, add enough milk to thin the soup to your liking. Served with salad and french bread; makes a meal for four.
Recipe Info
Views
795
Rating
Date
June 12, 2003
Categories
Soups and Sauces