Split Pea Soup Recipe

Ideal for the cool evenings this fall

Email
Share

Comments (0)



From, "

River Road Recipes II

... A Second Helping," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:

  • One 16-ounce package dry split peas
  • 1 ham bone or 1 cup ham pieces
  • 3 quarts water, beef, chicken or vegetable stock
  • 1 cup finely chopped celery
  • 1 cup finely chopped onions
  • 2 chopped carrots (optional)
  • 2 tablespoons lemon-pepper seasoning
  • 3 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup dry sherry (optional)
  • Lemon thinly sliced (optional)
  • Parsley (optional)
TO PREPARE:

Put all ingredients except the last three in a large pot.  Bring to a boil, then reduce heat.  Simmer about 2 hours.  Remove ham bone and chop the meat in small pieces.  Return meat to pot.  Add sherry, if desired, and cook for 15 minutes.  Pour into soup bowls and garnish with lemon slices sprinkled with parsley.  This freezes well.

To reduce cooking time, the peas may be soaked overnight.

SERVES: 8 - 10

Email
Share

Comments (0)

Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

Related Topics:

Love Family, Food, Recipe, Recipes

To comment on this content you must be a registered user:

Sign-Up or Log-In

Related Features

Top Features

About Beliefnet

Our mission is to help people like you find, and walk, a spiritual path that will bring comfort, hope, clarity, strength, and happiness. More about Beliefnet.

Help

Media Kit

Subscribe

Legal

Copyright © Beliefnet, Inc. and/or its licensors. All rights reserved. Use of this site is subject to Terms of Service and to our Privacy Policy. Constructed by Beliefnet.
Advertisement
DiggDeliciousNewsvineRedditStumbleTechnoratiFacebook