Beryl’s Pea Soup

January 7, 2015 at 10:41 am  •  Posted in Recipe of the Day by  •  0 Comments

2 1/4 cups yellow split peas
1 3/4 cups chicken broth
2 medium carrots (shredded)
1/2 tsp thyme
1/4 tsp salt
5 cups water
1 large onion (chopped fine)
1 large clove garlic
1/4 tsp pepper
1 tbsp fresh dill (optional)

Beforehand, boil ham bones bringing to a simmer for about 1 hour. Remove bones and put all of the above ingredients except salt and dill in heavy pot. Cover and bring to a boil, then reduce to simmer for 70-75 minutes, stirring occasionally or till done. Add chunks of cooked ham, bacon or any pork from bones, the salt and dill. Heat through, serve.

Provided by Beryl Richardson, Arnprior from the 150 Years of Cooking in the Ottawa Valley.

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