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Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) vegetable oil

  2. 3 Baking Potatoes , peeled and chopped

  3. 2 carrots , peeled and finely chopped

  4. 2 stalk(s)

  5. celery , finely chopped

  6. 1 medium onion , finely chopped

  7. 2 cup(s) dry split peas , rinsed and picked through

  8. 1 ham Bone

  9. 8 cup(s) water

  10. 1 bay leaf

  11. 1 teaspoon(s) salt

  12. 1/4 teaspoon(s) ground allspice

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven, heat oil over medium high heat. Add, carrots, celery, and onion; cook, stirring frequently, until carrots are tender-crisp, about 10 minutes. Add split peas, ham hocks, water, bay leaf, salt, allspice and pototoes; heat to boiling over high heat. Reduce heat; cover and simmer 45 minutes.

  2. Discard bay leaf. Transfer ham bone to cutting board; discard skin and bones. Finely chop meat. Return meat to soup. Heat through. Makes 11 cups or 6 main-dish, Serve with warm bread & Butter. servings.

  3. Nutritional information is based on one serving.

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