Ann Murr
2 Quarts Water
1 Lb. Split Green Peas,
Rinsed and Picked over
carefully.
2 Cups Fine – Chopped
Carrots
2 Cups Fine – Chopped
Celery and Tops
2 Cups Chopped Onion
½ Cups Chopped Fresh
Parsley or ¼ Cup Dry Parsley Flakes
1 Tablespoon Oregano Leaves
1 Tablespoon Salt or Seasoned Salt
½ Tsp Black Pepper
1 Bay Leaf
1 Meaty Smoked Ham Bone or
Chopped up Boneless Ham.
Combine all and cook in heavy
6 – 8 Quart kettle with lid on for
about 1 ½ hours until Peas have
cooked down to a thick soup.
Stir occasionally to prevent sticking.
Chop Ham Small and discard Bone
and Fat. Taste for Seasoning.
Might need more Pepper.
Make’s about 3 Quarts.
Freezes well. Note: I usually
buy Boneless Piece of Ham,
divide in 3 portions and keep
in freezer until needed.
‘Lykes” makes a good flavored
boneless Ham in small portions.