Pea Soup
A long-simmered split pea soup deepened by a smoky ham bone, with carrots and diced ham for body. Thick, soothing, and especially good on a cold afternoon.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Rinse and sort peas.
Soak in 2 quarts water for overnight.
In the morning, drain.
Add all of the other ingredients except for diced ham into a large stockpot.
Bring to a boil and simmer for about 2 hours.
Add the diced ham for the last half hour of cooking.
This soup thickens if allowed to sit overnight, so it can be extended by thinning it with water and still have a hearty soup.
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