Split pea and ham soup

8 servings

Ingredients

Quantity Ingredient
2 cups Split peas; uncooked
6 cups Water; heated
1½ cup Cooked ham; cut in 1/2\" cubes
1 Stalk celery; diced
1 Onion; diced
4 mediums Potatoes; cut in 1/2\" cubes
1 teaspoon Salt; if desired
1 Carrots; shredded (1 to 2, use large holes on steel hand grater)

Directions

Put water and split peas into crock pot. Set to high. Add ham, celery and onion. Add salt if ham had been reduced sodium. Cook for 2 hours on high.

Add potatoes and carrots. Cook for another 2 hours. Serve.

Boil ham on bone for 45 minutes. Use water for soup water. Remove ham from bone and cut into cubes and add to soup. Toss bone. Finish according to above directions.

Alternative: Just put ham on bone into crockpot. Meat can be cut up and bone removed either before adding potatoes or afterwards.

From Steph M MN <stephmn@...>

Per serving: 369 Calories; 4g Fat (9% calories from fat); 21g Protein; 65g Carbohydrate; 15mg Cholesterol; 644mg Sodium Food Exchanges: 4 Starch/Bread; 1½ Lean Meat; ½ Vegetable NOTES : Start this at 1:30, be finished before 6 p.m. This soup is a little too soupy. Add only 4 cups of water and hold back on the other two cups unless needed. This recipe was from my Aunt who has used it many times. My family prefers it thick, almost like a stew, but the original recipe is a soup. As the recipe mentions, use only 4 cups of water and add more if you want it thinner. Freezes very well. I honestly never liked split pea soup (loved the smell) until I added potatoes to it. [Steph M MN <stephmn@...>]

Recipe by: Vilma Bezek 1977

Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Dec 5, 1999, converted by MM_Buster v2.0l.

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