Page 213 - Harrington Family Recipes

Hearty Split Pea Soup

Recipe By :Sunset, December 1977
Serving Size : 6 quarts (24 servings) Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb split peas
4 qt water
2 onions -- medium sized
2 c celery -- finely chopped
1 c carrot -- finely chopped
4 lb ham hocks
2 bay leaves
1 tsp thyme
1/4 c parsley -- chopped
salt and pepper
2 c tomatoes -- diced & seeded
1 pt sour cream
3 c croutons

Rinse and pick over the peas; drain. Put them in a large (8 qt) kettle.
Add water, onion, celery, carrot, ham hocks or meaty bones left from a
baked whole ham, bay, thyme, and parsley. Cover and simmer gently for 3
hours, or until the meat is very tender. Remove ham bones with a slotted
spoon and cool thoroughly; remove meat from bones and cut in bit-sized
pieces; discard fat and bone. (If made ahead, refrigerate the soup and
ham separately.)

To serve, reheat slowly, adding water if necessary. Season with salt and
pepper to taste. All or part of the ham may be added to the soup, or
served as a condiment. Serve with a selection of condiments to add to
individual bowls.

Suggested condiments: Croutons, green onions, tomatoes, Swiss cheese, sour
cream etc.
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Per Serving (excluding unknown items): 396 Calories; 19g Fat (43.2%
calories from fat); 27g Protein; 29g Carbohydrate; 11g Dietary Fiber; 89mg
Cholesterol; 106mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : I got this recipe from Sunset Magazine years ago along
with the onion soup recipe. I have fixed it many times,
for as many as 50 people (both soups for a soup party).
It is real good. --ch

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