Ham And Split Pea Soup

Ingredients

• 2 large garlic cloves, peeled, ends removed, minced
• 2 large onions, peeled, ends removed, finely chopped
• 9 cups water
• 1 meaty ham bone, or 2 large ham hocks
• 2 cups dried green split peas, picked over and rinsed
• 2 beef bouillon cubes
• 2 bay leaves
• 2 large carrots,peeled, ends removed, thinly sliced
• 1/4 cup fresh parsley leaves, washed, dried, finely chopped
• 2 large celery stalks, including leaves, washed,ends removed, thinly sliced
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon celery salt
• 1/2 teaspoon black pepper
• Salt to taste

Directions

In a large soup pot, combine garlic, onions, water, ham bone or ham hocks, split peas, beef bouillon, bay leaves, carrots, parsley leaves, celery, thyme leaves, marjoram leaves, celery salt, and black pepper. Bring to a boil over high heat, Cover and lower heat. Simmer, stirring occasionally until split peas have cooked completely and thickened the soup, about 1 1/2 to 1 3/4 hours. As soup thickens, stir more frequently to prevent split peas from sticking to bottom of pot. Add additional bouillon if needed.

Remove ham bone or ham hock. While meat on the bone is cooling slightly, skim fat off top of soup with large shallow spoon, and discard. Remove bay leaves and discard. Cut meat into small pieces and return it to soup. Add salt if desired. Bring soup to a boil again. Stir well.

Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
lwilson@gatecom.com
Ham And Split Pea Soup