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Homestyle Pea Soup
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Pea Soup Lovers' Delight

Eric Hanson

Serves/Makes:1 gallon

  • 1 bag dried peas
  • 2 bay leaves
  • 1 smoked hamhock
  • 2 stalks celery with leaves, chopped
  • 2 carrots, chopped
  • 1 yellow onion, peeled, chopped
  • 5 cloves garlic, chopped fine
  • 2 tsp (10 ml). black pepper
  • 1 tsp (5 ml). red pepper
  • 1 tsp (5 ml). white pepper
  • 1 tsp (5 ml). thyme
  • 1 tsp (5 ml). oregano
  • In a 6 qt. pot, pour the peas and enough water to cover.
  • Stir for a minute and carefully drain the water without losing any peas.
  • Then re-add 4 quarts (3775 ml) water.
  • Add the bay leaves.
  • Carve the hamhock, removing and discarding the skin and gristle.
  • Remove all the meat, and trim the fat from the meat.
  • Trim the fat and gristle from the bone.
  • Add the bone to the peas and water, cover, and let stand overnight.
  • Chop the meat from the hamhock.
  • Place the chopped meat and all the chopped vegetables in a plastic bag and refrigerate overnight.
  • Add the bag of chopped vegetables and meat to the pot.
  • Bring to a boil.
  • When the soup comes to a boil, a brownish foam will appear--spoon this off.
  • When you have the soup still boiling and the foam spooned off, add the spices and stir well.
  • Reduce heat to a simmer and cover.
  • Allow to simmer for 6-8 hours.
  • After simmering, remove the bone.
  • Allow the soup to cool and siphon off the fat that rises to the top.
  • After cooking, all the vegetables should have dissolved--if not, you can run the soup through a blender or food processor.
  • Serve with hot, fresh baked corn bread.
This takes time to make, but you can divide up the work segments so it doesn t really take much time out of your schedule. The flavor is magnificent, the soup is hearty. It s perfect as a hot soup when the weather is cold.

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