Friday, February 29, 2008

Pea soup


2 cup Dried green split, peas
2 qt Water
1/2 cup Diced celery
1/2 cup Shredded carrots
1/2 cup Chopped leeks (white parts only)
1 cup cubed cooked ham
1/2 tsp Seasoned salt
1/2 tsp Fresh ground pepper


1. In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.
2. Cover and cook over low heat about 10 hours.
3. If using a saucepan, stir every few hours to keep mixture from sticking.
4. The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.

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