Updated Wednesday, October 27th, 2010
Yield: 6 servings
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).
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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