German-style Split pea Soup

Rinse and drain 1lb. of dried split peas and place in a 4 quart saucepan or larger.  Fill the pan one half way up with water and place on the stove on high heat stirring occasionally.

In the meantime, add a ham bone to the soup or just chop into bite size pieces a slice of your favorite ham, (I use Kuntzler) but make sure you still use the bone for it adds extra flavor to the soup. Now, chop about 2 stalks of celery very fine and mince one medium sweet onion and about 3 chopped carrots and place in the pot with the peas.  Salt and pepper to taste later on as the soup begins to thicken slightly.  It does not take the peas very long to cook down.

Now, peel about 4 medium sized potatoes and chop into bite size pieces and place in a medium size sauce pan add water to cover and a little salt and bring to a boil then reduce heat slightly till potatoes are almost tender.  Drain the potatoes and add them to the soup.  Allow the soup to cook for just a little while longer.

When the peas have cooked into a thickened sauce, remove the bone and serve garnishing the soup with freshly chopped parsley.  Delicious with home made French crusty bread and butter.

ENJOY!!