Split Pea Soup


1 meaty ham bone
1 pound green split peas
1 onion, sliced
1 carrot, diced
1 bay leaf
2 or 3 peppercorns
2 stalks celery, chopped


Using a large soup kettle, boil ham bone in water to cover, skimming off fat. Strain, reserving meat and broth. Cook peas and remaining ingredients in broth until soft, simmering gently for 2 to 3 hours. Remove bay leaf and put soup through a food mill to puree. Add pieces of ham; reheat and serve with cornbread.


Serves 5 to 6.


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