Frugal Recipe: Split Pea Soup with Ham

By Helen Chin Lui of The Healing Place in Medfield, MA

Prep Time: 20 minutes
Cooking Time: 2 hours
Serves: 15-20 people depending on appetite

1 package of Cedar Phoenicia (2 lb bag – combined Green, Red, and Yellow Split Peas, Patna Rice, Black Turtle Beans, Green Lentils)
1 hambone with some ham still intact
1 large roughly chopped, onion
2 large roughly chopped, stalk of celery
3 large or 5 medium, roughly chopped carrots
2 large bay leaves
1 teaspoon of pepper flakes
3 chopped garlic cloves
salt and pepper to taste. (hambone will be salty)

In a large stockpot, add all ingredients, pour enough water to cover ingredients by 4 inches. Cook on high heat until it boils (but watch it, otherwise the soup will boil over. What a mess!) Remove any surface scrum with a ladle. Turn down heat to low and cook for approximately 1.5-2 hours until beans are tender. Since the beans cooks down, the soup will thicken without adding potatoes or any binder.

Note: The hambone will give the soup a nice rich taste.
You can also cook the soup in a slow cooker. If you leave in the morning for work, put all the ingredients in a slow cooker plus water and put the setting on low. At the end of the day you have a lovely soup for dinner. All you need is bread, salad and a glass of wine.
If the hambone does not have enough meat on it, you may add a pound of sliced, kielbasa sausage to the soup.

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