Swedish style pea soup

6 Servings

Ingredients

Quantity Ingredient
-EILEEN LAMPARELLI
1 cup Yellow split peas
1 Meaty ham hock
2 quarts Water
½ teaspoon Dry mustard
4 Carrots; diced
1 Onion; diced
Salt and pepper; to taste
2 tablespoons Dry sherry (optional)

Directions

Soak the peas overnight and drain. Place in the crockpot along with the ham hock, water, mustard, carrots and onion. Cover and cook on LOW for 8 to 12 hours. When the peas are tender, mash lightly with a spoon. Add salt and pepper and if desired the sherry. Heat about 30 minutes more. Sometimes I cook this overnight and just heat up when it's time to eat.

From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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