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Split Pea Soup
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Source: Jean Porrett
| 1 lb | split peas |
| 8 cups | water |
| 1 cup | chopped celery |
| 1 cup | chopped onion |
| 1 ½ cup | chopped carrots |
| ¼ tsp | ground thyme |
| 1 | bay leaf |
| Savory to taste | |
| 1 | ham hock |
| Pork shoulder, finely diced |
Directions:
Wash split peas.
Place all ingredients in Dutch oven.
Bring to a boil, reduce heat and simmer (covered) 35 – 40 minutes or until peas are no longer visible.
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