- 1 smoked ham bone
- 6 cups water
- 1 cup split peas
- 1 cup sliced celery
- 1/2 cup diced carrots
- 1 cup diced onions
- 2 bay leaves
- 6 whole black peppers
- 1/4 tspn thyme
- 1/4 tspn marjoram
- 1 No 2 can nearly mature peas
- 1 cup ham slivers
- 1/2 cup light cream
Add water to ham bone in a large heavy kettle, and simmer gently for an hour and a half. Add split peasm vegetables (except canned peas), and seasonings.
Simmer gently until split peas are tender, about 40 minutes. Stir frequently to avoid sticking.
Add liquid drained from canned peas, and run peas through a sieve. Add with ham slivers to soup. Season with salt to taste. Simmer about 5 minutes.
Add cream and serve. 8 servings of 1 cup each.
(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)
More "Lost" Ham RecipesFried Ham and Ham Gravy (1967)
Mousse of Ham with Port in Whole Peaches (1971)
Classic Brown Derby Monte Cristo Sandwich (1959)