UPDATED: 10 Oct 2007
Split Pea Soup
Lillians 3 Day Split Pea Soup
Lillian's Three Day Spilt Pea Soup with Ham
1 cup dried split [green] peas which has been rinsed in cold water and the bad peas removed
1/2 cup died white navy beans
4 meaty ham hocks or ham on a bone with some meat attached
4 quarts of water or more as needed
1 medium yellow onion, peeled and chopped fine or course
1 medium carrot, scraped not peeled, chopped fine or course
1 medium potato diced
pepper to taste
1 tbs dried garlic chips
2 to 3 cans of chicken broth is optional
one large kettle
1. Wash the dried navy beans and pick out the bad beans [damaged, darken in areas....]
2. Drain and place beans into a glass bowl and cover with cold water. Add water if needed.
3.Let the beans soak over night and it will make them tender
Beans in a glass bowl, cover with water and soak.
5. While the beans are soaking start the ham in a large kettle. Add enough water to cover the bone and meat.
6. Cook over a low heat.
7. Add water or chicken brother as needed
8. Continue to cook until the meat falls away from the bone.
Cook until the meat falls away from the bone.
9. Shut off the heat and let the broth and meat cool
|Place soup in refrigerator overnight.|
10. In the morning take the soup out of the refrigerator.
11. You will see a layer of lard/ fat cover the surface.
12. Take a soup and skim the lard/ fat off the top of the soup. You sill see the jellied mixture under it.
13. Remove everything from the cold broth. Take care to find all the bones.
14. Break up the meat.
15. Place the kettle with the broth on low heat.
16. Place back into the broth and kettle the meat
17. Add a can of chicken broth or a cup of water.
18. Peel and dice a potato and place it in the kettle
19. Clean a carrot, scrape it, do not peel away all the skin or you'll lose all the vitamins and place into kettle
20. Add the yellow onion, which you've diced to the kettle
21. Add the split green peas
Add chicken broth as needed
22. Continue to simmer [cook] the mixture until the beans are mushy and the vegetables are blending and the texture is to your desire.
23. Add more chicken broth as needed and continue to simmer for atleast four hours
24. Remove from fire. Let cool and place it in the refrigerator over night.
25. About 3 hours before you are ready to eat, take the soup out of the refrigerator, place it in a kettle, or, a slow cooker with about 1/2 cup warm or hot water. Heat the soup on lowest heat. Be very careful it doesn't burn on the bottom when it's in such a cold solid state. Stir constantly. Then simmer.
27.Add a sprinkle of Parmesan cheese.
28. Serve with hot french buttered bread or crackers..
Split Pea Soup
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