| ||||
| 2 | | pounds | | dried green split peas |
| 1-1/2 | quarts | water | ||
| 1 | ham bone | |||
| 1 | pound | ham pieces | ||
| 3 | Cups | sliced celery | ||
| 2 | Cups | chopped onion | ||
| 3 | Cups | diced carrots | ||
| 7 | bay leaves | |||
| 1 | teaspoon | thyme | ||
| to taste | salt and pepper | |||
 | ||
| Wash and sort peas; add water; bring to a boil; simmer 2 minutes. Remove from heat,
cover and let stand 1 hour. Add ham bone and ham, vegetables, and spices. Heat to
boiling; reduce heat and simmer, covered, for 2-1/2 to 3 hours (or until peas are soft).
Remove bone and meat; cut meat into bits and pieces. Return meat to mixture. Season
again to taste with salt and pepper. If too thin, cook uncovered for the last hour. Cool and divide into portions and freeze for later consumption. Serves 8-10. |
