Pea Soup

By rainmaker

Ingredients

• Split peas - 1/2 pound
• Whole peas - 1/2 pound
• Onion, 1 large, chopped
• Celery, 2 medium stalks, finely chopped
• Ham bone and leftover ham, 2 lbs.
• Carrots, 3 medium sliced
• Ground cloves, a couple dashes
• Thyme, a couple dashes
• Pepper - 1/4 tsp.
• Salt to taste

Preparation

Step 1

Night before you want to make soup; soak peas in pot of water (cover peas with about 2"of water).

The next day, drain and rinse peas. Put fresh water in cook pot covering peas with about 2" of water. (About 8 cups of water.)

Cut ham from ham bone and set aside. Add ham bone, onion and celery to peas and bring to a boil. Turn down heat and simmer until peas are tender, about 1 to 1-1/2 hours. Remove ham bone and cut any remaining ham from bone. Discard bone. Add ham and carrots to soup along with seasonings, to taste. Bring to boil. Cover and simmer until carrots are tender, about 30 minutes.

Leftover soup will thicken so add water.