Split Pea Soup
3 pounds split peas
2 gallons water
2 pounds ham cubes
1 pound chopped onions
24 ounces carrots — fresh, chopped
2 pounds potatoes — raw, chopped
4 ounces margarine
2 ounces all-purpose flour
2 quarts Chicken Stock
1 teaspoon black pepper
Wash peas. Add water and bring to a boil. Boil for 2 minutes, then turn off heat. Cover and let stand for 1 hour.
Add ham, onions, carrots, and potatoes. Cook for 1 hour or until peas are soft.
Melt margarine and add flour. Stir until smooth. Cook 5 minutes. Add stock, while stirring, and cook until thickened. Add to peas. Taste for seasoning. Add pepper and salt if needed.
Yield:
“3 gallons”
If soup becomes too thick, add hot water to bring to desired consistency. If a smoother soup is desired, cook and puree peas before adding ham and vegetables.
1 lb chopped celery may be substituted for 1 lb potatoes.
3 lb sliced Polish sausage may be added to soup before serving. Reduce ham to 1 lb.
2 oz (1 cup) dehydrated onions may be substituted for fresh onion.
VARIATIONS:
Lentil Soup. Substitute lentils for split peas.
Yellow Split Pea Soup. Substitute yellow split peas for green split peas.