Ingredients
- 2 1/4 cups dried split yellow peas
- 8 cups water
- A ham bone *
- 1 cup ham diced
- 2 thick slices of bacon
- 1 large onion diced
- 1/2 cup celery diced
- 1/4 cup carrot grated
- 1/4 cup carrot diced
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried savory
- 2 bay leaves
- 2 sprigs parsley
- A few anise seeds
Servings:
Units:
Instructions
- Soak the peas in water for several hours or overnight. Drain and clean, removing any peas that are discolored or float.
- In a large stock pot add the ham bone, ham, peas, onion, celery, carrot, salt, pepper and savory and bring to a boil.
- Wrap the bay leaves, parsley and anise seeds in the bacon and tie in cheesecloth. Add to the pot.
- Stir well, cover and reduce heat to a simmer.
- Cook for 3 – 4 hours, stirring occasionally. Add more water if the mixture gets too thick.
- When done, remove from heat and remove the ham bone and cheesecloth.
- In a blender, puree about half of the soup mixture and return to the pot. Let it sit for 1 hour.
Recipe Notes
*The ham bone may be replaced by ½ - 1 pound ham hocks.
Make sure that you choose a stock pot with a thick bottom in order to ensure that you don’t get hot spots and scorch the beans.
