Categories: not tried
Ingredients
- 12 cups water
- 1 large ham bone
- 2 cups dried split peas
- 2 large carrots, peeled and diced small
- 2 medium onions, chopped small
- 2 large celery ribs, include leaves, chop small
- 1 large bay leaf
- 2 beef bouillon cubes
- 1 1/2 teaspoons salt
- 1/4 teaspoon black peppercorns, crushed
- 1 pinch dried thyme
Directions
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Rinse peas well in cold water and add to a large cooking pot.
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Measure 12 cups of water and add to cooking pot.
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Bring to boil, remove from heat, cover and let sit for 1 hour.
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Return to stove and bring back to boil.
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Add ham bone, carrots, onions, celery, bay leaf, beef bouillon, salt, peppercorns and dried thyme.
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Reduce heat to simmer, cover and cook for about 1 to 1 1/2 hours, stirring occasionally.
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Remove ham bone and cut off any remaining ham, cut into bite size pieces and return to soup.
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Discard ham bone.
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If there are big pieces of ham in the soup, remove, cut into bite size pieces and return to soup.
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Remove bay leaf and discard.
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Adjust seasonings to taste.
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If you desire a smooth soup, then puree’ in batches in a food processor or blender.
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Or eat the soup without puree’ing.
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If soup is too thick, add more water to your desired consistency.