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Split Pea and Ham Soup I
Reviews:
December 09, 2005

There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty.

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