Recipe - Country Pea Soup

1 pound Dried Split Green Peas
8 cup Boiling Water
4 cup ReducedSodium Tomato Juice
Cooked Ham Bone; (With a
little Meat Left)
1 One half cup Potatoes; Peeled and Diced
1 cup Celery; Diced
1 cup Onion; Diced
1 cup Carrot; Diced
1 Bay Leaf
1 teaspoon Salt
One fourth teaspoon Pepper

Today’s recipe from The Cook & Kitchen Staff is another hearty soup that
can be prepared as your main course for lunch or as a starter for dinner.

Good soups are naturally low in calories and rich in flavor and fiber.
Today’s recipe is a great addition to your recipe files as we wrapup our
final week of On the Lighter Side of Cooking at RecipeaDay.com.

Rinse dried peas and pick over to discard blackened peas. Place dried peas
in a large kettle, add water and tomato juice. Bring mixture to a boil over
mediumhigh, then reduce to a simmer. Cover soup mixture tightly and simmer
until peas are soft, approximately 45minutes. (Follow guidelines on
Package of Dried Peas as preparation and cooking time may vary.)

Add ham bone and all remaining ingredients. Cover again and simmer until
vegetables are all tender, approximately 45minutes. Lift out ham bone and
remove any pieces of meat from the bone to return to the soup, then discard
the bone. Taste and adjust seasoning with salt and pepper. Any additional
salt required depends on the saltiness of the ham. Serve hot, garnished
with oyster crackers.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
ownerdailyrecipe@recipeaday.com on Jan 12, 1998