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Mom's Best Split Pea Soup

by in Jan 1984
Mom’s Best Split Pea Soup
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Yield: 6 servings

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  • 1 large, meaty ham bone
  • 1 pound green split peas, washed and picked over
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 3 carrots, chopped
  • salt and pepper to taste


Over a hot fire (or on top of the kitchen stove), cover ham bone with 3 to 4 quarts of water in a soup kettle and simmer for at least an hour. Remove bone and let cool. Using the same water, cook the peas with onion, garlic, and carrots until soft (about 1 hour). Cut ham meat from cooled bone and add to soup; place covered kettle on back of stove and simmer very slowly until ready to serve (do not let soup scorch).

Updated Wednesday, October 27th, 2010

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