Post by chief_cook2 on Nov 18, 2002 16:21:14 GMT -6
Serves 6
Ingredients:
2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes
Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again.
Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.
Ingredients:
2 1/2 quarts water
1 pound split peas
4 pounds ham bones or smoked shanks
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon marjoram
2 dashes bottled hot pepper sauce
3 sprigs parsley
1 to 2 chicken bouillon cubes
Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again.
Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup.