Split Pea Soup
Check out Cooking Dried Beans, Lentils and Peas
adapted from Young, Donna and Marg Routledge: “New Maritimes Seasonal Cooking: Delicious Recipes for Light & Healthy Meals, Year Round”. Nimbus Publishing Ltd., Halifax, 1996. Reprinted with permission.
2 cups (500 mL) dried split peas
10 cups (2.5 L) water
1 ham bone or ham hock
3 medium carrots, diced
5 medium onions, diced
2 large potatoes, diced
2 large stalks celery, including leaves, diced
1 tbsp (15 mL) dried summer savoury
1 large bay leaf, crushed
(¼ tsp (1 mL) pepper
In a sieve, wash peas under cold running water, drain. Place water and ham bone in large saucepan. Bring to boil. Add peas and remaining ingredients; return to boil. Reduce heat, cover and simmer for 3 hours, stirring occasionally. Remove bone from soup, cut off any meat, chop finely, and return to soup. Taste and adjust seasonings. If soup is too thick, add water. Serve hot. Freezes well.