Split Pea Soup

Split pea soup was always something mysterious when I was growing up. My grandmother made split pea soup; sometimes it was served at soup suppers; but my mom detested the green mushy stuff and so I never really had it until I was an adult. But, I have learned to love it.

Split pea soup is perfect on cold days, and is super easy to make. You can use ham, but I used ham hocks.

Source: James Beard’s American Cookery

Ingredients:

• 1 pound split peas, well washed
• meaty ham bone or ham hock (mine were smoked)
• 2 quarts water (include liquid from cooking a ham if you have it)
• 1 onion
• 1 rib celery
• 2 carrots
• 2 garlic cloves
• 1 bay leaf
• salt to taste

Directions:

1. Combine all ingredients except the salt; bring to a boil; cover the pot tightly; reduce the heat, and cook for 2 hours, stirring occasionally.
2. The directions said to remove the vegetables, but I kept everything but the bay leaf in. I also removed the bone but returned the meaty part to the soup. DH used a boat motor to puree everything together.
3. Serve! Great topped with sausage, bacon, etc.

The Verdict: DH was excited because he could smell it cooking in the garage when he got home. It went together easily and was so yummy.