Glancy Family Cookbook

Split Pea Soup

1 1/2 cups quick-cooking split green peas

2 1/2 lb fully cooked ham shank, or leftover half of ham with bone

2/3 cup onion, coarsely chopped

1/4 cup carrot, cut up

1/2 cup celery, coarsely chopped

2 sprigs parsley

1 clove garlic

1 bay leaf, crumbled

1/2 tsp sugar

1/4 tsp salt

1/8 tsp dried thyme leaves

1/8 tsp pepper

2 cans (13 3/4 oz size) clear chicken broth

In large kettle, combine peas and 1 quart water; bring to boiling.

Reduce heat; simmer, covered, for 45 minutes.

Add more water if necessary. Add ham and rest of ingredients.

Simmer, covered, for 1 1/2 hours.

Remove ham from soup; cool. Cut ham from bone, then dice.

Press vegetables and liquid through coarse sieve. Return to kettle.

Add ham; reheat slowly, uncovered, until thoroughly hot (about 15 minutes.)