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| Split Pea Soup 1 pound green split peas 2 smoked ham hocks 8 cups water 1 bay leaf 2 ribs celery -- finely chopped 1 medium onion -- finely chopped 2 or 3 cloves garlic, minced 1 medium carrot -- finely chopped 2 chicken boullion cubes 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon pepper In a large saucepan, combine split peas, ham hocks, bay leaf and 8 cups water. Bring to a boil. Reduce heat, leaving cover ajar, simmer for 2 to 2 1/2 hours, stirring occasionally. Add more water if needed. Remove and discard bay leaf. Remove the ham hocks and add remaining ingredients. When ham hocks are cool enough to handle, cut meat into bite-size pieces. Return meat to the soup and cook until vegetables are tender. Yield: 6-8 servings. Note: I sometimes add diced potato. It makes a heartier soup and stretches it a little further. |
