From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 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)

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

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