Split Pea Soup
2 quarts water1 carrot (cut up)
1 onion (cut up)
2 stalks of celery (cut up)
3 whole cloves
1 hambone
1 cup split peas (quick cooking)
Cook everything together about 2 hours or until vegetables are soft. Remove bone and put liquid and vegetables through sieve. Salt to taste.
Recipe from a 1963 church cookbook
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