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Ingredients:
1 lb. green split peas
2 lbs. meaty ham bones
2 sliced onions
1 turnip, grated
½ cup chopped celery leaves
1 teaspoon salt
½ teaspoon pepper
½ teaspoon marjoram
2 stalks celery, diced
3 carrots, diced |
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10-12
charcoal briquettes (bottom only)
Steps:
Cover 1 pound green split peas with 2 quarts water.
Place over briquettes and bring to a slow simmer. Cook
for 5 minutes and remove from heat. Soak 1 hour.
Add all other ingredients, with the exception of the
diced celery and carrots, and bring to a boil. Simmer
over slow heat for 1 1/2 - 2 hours. Replace charcoal
briquettes as needed. Stir often to prevent scorching.
Remove bone from soup. Cut off meat and dice. Discard
bone and fat. Return meat to Camp oven.
Add the diced celery and carrots. Cook slowly for 45-50
more minutes. Leave lid slightly cracked to allow
moisture to escape and soup to thicken.
Serves 6-7
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