Recipe - Habitant Pea Soup

10 cup Water
2 cup Yellow or green dried split
peas
One half pound Lean salt pork
OR
2 cup Diced smoked ham
1 Ham hock
2 Bay leaves
1 Onion, finely chopped
2 Carrpts, minced
1 cup Celery with leaves, finely
chopped
Salt and pepper to taste

EQUIPMENT: large saucepan with cover, mixing spoon.

1. Hat water and peas in saucepan over high heat. Bring to a boil for 2
minutes, remove from heat, cover, and set aside for 1 hour.

2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and
celery to pea mixture and breing to boil over high heat. Reduce and simmer,
cover and cood for about 11/5 hours until peas are tender, stirring
frequently. If necessary, skim off fat. If using salt pork, remove form
soup, cut into small pieces, and return to soup. Remove ham hock and
discard. Add salt and pepper to taste.

SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking
From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX Press,
1993. Posted by Bud Cloyd

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini