Recipe - Hearty Split Pea Soup

1 16 Oz Pkg dry split peas
3 md Carrot; cut or sliced up 1/4" thick
3 md Celery stalks; minced
2 md Onions; minced
1 tablespoon Salad oil
1 pound Ground pork
1 cup Fresh bread crumbs
One half teaspoon Rubbed sage
3 md Potatoes; peeled, cut into
bite sized chunks

Rinse peas, discard stones. In 5 quart Dutch oven over high heat, heat
peas, carrots, half of celery, half of onion and 8 cups water to boiling.

Reduce heat to low, simmer 1 hour, stirring occasionally. Meanwhile, in 12
inch skillet over medium heat, in hot hoil, cook remaining celery and onion
till tender. Drain and remove vegetable to large bowl. Add ground pork,
bread crumbs, sage, 2 T water and 1 tsp salt to bowl. Mix well. Shape
into 1 inch meatballs.

Over medium heat, heat drippings in skillet. Add meatballs; cook until
brown on all sides. Remove and drain on paper towels. To split pea
mixture, add potatoes, pepper and 2 One half tsp salt. Heat to boiling. Reduce
heat, cover and simmer 30 minutes. Add meatballs, heat through and serve.
Recipe By : Good Housekeeping All American Cookbook

Posted to MCRecipe Digest V1 #269

Date: Wed, 30 Oct 1996 05:36:24 0600

From: Pat Asher asher@mcs.com