Split Pea Soup

I love homemade Split Pea Soup and so does the rest of my family. Of all the soups I make, this is one of my boys' favorites. Who would have thought? I love to hear all of the "mmm's" and "yum's" at the dinner table. And the best part of all...it's so easy and very inexpensive to make! Serve with some buttered toast triangles and you're set.



Split Pea Soup

2 cups (1 lb. package) dry split peas, rinse and sort
8-10 cups water
1 garlic clove, minced
2 large carrots, finely chopped
2 celery stalks, chopped
3 large potatoes, peeled and cubed
4-5 mushrooms-stems removed, diced
1 onion, diced
1 tsp. basil
2 bay leaves
1/4 tsp. allspice
2 tsp. salt
1/4-1/2 tsp. pepper
2 cups cubed cooked ham, if desired
1/2-3/4 cup evaporated milk (or regular milk or cream), optional


In a large pot, combine peas and water; bring to a boil, reduce heat; cover with lid slightly ajar for 30 minutes. Stir in potatoes, carrots, onions, garlic, celery, mushrooms, ham, and spices. Return to a boil. Reduce heat; cover and simmer for about 30-60 min. or until peas and vegetables are tender. Stir occasionally. Add evaporated milk to give it a creamy taste if desired. Remove bay leaves before serving. Makes about 5 quarts. Freezes well.