From River Road Recipes...The Textbook of Louisiana Cuisine." published in cooperation with your DailyInbox newsletter.


  • 1 large ham bone
  • 1 pound split peas
  • 3 quarts water
  • 1 white onion
  • 1/2 carrot, diced
  • Seasoning (salt, red and white pepper)
  • 6 slices bacon (optional)
  • 2 eggs, hard cooked (optional)


    Place split peas and ham bone in cold water and let come to a rapid boil.  Continue boiling until peas have dissolved.  Turn heat low and add seasoning.  Cook slowly for two and a half hours.  Before serving put soup through strainer.  Replace ham bits in soup, discarding bone, fat, etc.  To serve, you may add a tablespoon crumbled bacon and chopped egg to each plate of soup after soup has been ladled.

    SERVES: 6

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