Split Pea Soup

This is an old recipe I saved from a fund-raising cookbook I acquired back in the 1970s called Americana Cookery - An Illustrated Cookbook of Regional America's Traditional Recipes from Home Economics Teachers. This recipe was provided by Mrs. Shirley Leslie, J D Leftwich HS, Magazine, Arkansas. The info provided says: "This method of preparation, the inclusion of ham, and the economy of this recipe all reflect the influence of New England's French Canadian population."



I make this soup several times a year and try to freeze half for another meal. My favorite soup pot is a club aluminum Dutch Oven my mother gave me many, many years ago. It is well-seasoned so I am able to cook a soup like this low and slow until it thickens. Hope you all love it as much as we do.

Old-Fashioned Split Pea Soup
(Americana Cookery – Mrs. Shirley Leslie)

1 Bag split peas, picked through and rinsed
1 hambone
2 carrots, grated
2 medium onions, minced
2 potatoes, grated
½ C celery, finely diced
½ C green pepper, finely diced
S&P to taste
Pieces of cubed ham – optional

Cover split peas with 12 cups boiling water; let soak for about an hour. Add hambone, carrot, onions, potato, celery, and green pepper. Season with S&P. Simmer until peas are tender. This takes several hours on very low heat. Be careful not to scorch the soup. Add cubed ham and simmer 10-15 minutes.
Yield: 8 servings