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Split Pea Soup

  • 1 quart split peas
  • Bones & trimmings of cold roast beef or mutton
  • 2 heads of celery, washed & cut up
  • 2 onions, peeled & sliced
  • Bunch of parsley
  • Bunch of thyme
  • Pepper
  • Salt
Pick over and wash the split peas. Put them in a soup kettle with 3 quarts of cold water and the bones & trimmings of cold roast beef or mutton, cut up celery, sliced onions and a bunch of parsley and thyme tied in a little bunch before they are put in the soup. Add pepper and salt to taste. Bring all to a boil and set aside and take a deep breath to simmer slowly for 4 hours, stirring often to prevent the peas from sticking and burning.

When done, take out the bones and the parsley and thyme. Press the soup through a colander with the back of a wooden spoon. Put back in the fire and give a boil up. Serve with croutons or toast.
Submitted by Tess M Mar 30, 2010 15 min 30 min 45 min
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