Split Pea Soup

Oxmoor House
2 quarts


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1 1/2 cups dried split green peas
4 1/2 cups cold water
1 large onion, sliced
1 cup diced celery
1/2 pound cooked ham, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 cups milk


Combine peas and water in a medium Dutch oven. Cover and let soak overnight.

Place Dutch oven over medium heat; add onion, celery, ham, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 3 hours, stirring occasionally.

Add milk; heat just to boiling, stirring occasionally.

Ladle soup into individual serving bowls; serve warm.

Created date

February 2010