Categories: Soups, try*this

Ingredients

• 2 packages of split green peas
• 1 large onion
• 2 large leeks or 3 small ones
• 2 or 3 sticks of celery
• 1 ham hock and 1 piece of pork salt back
• Ham or smoked sausage - as much as you like cut into small pieces
• Parsley to taste
• Salt to taste
• Pepper to taste

Directions

1. Soak dry split peas for at least 12 hours, then drain and put new water on them – about 8 quarts.

2. Bring to a boil and simmer on a very low heat four about 3 or 4 hours until very soft.

3. Add the salt pork and the ham hock and simmer for 3 or 4 more hours.

4. Chop the vegetables (except parsley) very finely and saute in two tablespoons of butter until soft but not browned.

5. Put into the soup and simmer for 2 more hours.

6. Add the fresh or dried parsley, chopped meat, salt and pepper. (taste it first as the meat will add considerable salt).

7. It tastes the best if you cool overnight and serve the next day. I always make home made bread to serve with it. If it gets too thick, add more water. It’s a very hearty (also inexpensive per serving) complete meal.

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