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Title: Old-Fashioned Split Pea Soup
Categories: Vegetables, Pork, Herbs
Yield: 10 servings

16 oz Bag dried green split peas
1 Meaty ham bone
1 lg Onion; chopped
1 ts Salt
1/2 ts Pepper
1/2 ts Dried thyme
1 Bay leaf
1 c Chopped carrot
1 c Chopped celery

Sort peas and rinse with cold water. Place peas in a
Dutch oven; add water to cover by 2" Bring to a boil;
boil for 2 minutes. Remove from the heat; cover and let
stand for 1-4 hours or until peas are softened. Drain
and rinse peas, discarding liquid.

Return peas to Dutch oven. Add 2 1/2 qts. water, ham
bone, onion, salt, pepper, thyme and bay leaf. Bring to
a boil. Reduce heat; cover and simmer for 1-1/2 hours,
stirring occasionally.

Remove the ham bone; when cool enough to handle, remove
meat from bone. Discard bone; dice meat and return to
soup. Add carrot and celery. Simmer, uncovered, for
45-60 minutes or until soup reaches desired thickness
and vegetables are tender. Discard bay leaf.

Laurie Todd, Columbus, Mississippi

Makes: 10 servings (about 2 1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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