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Green Split Pea Soup With Ham (Bacon), American
I just made this pea soup but substituted 1 lb. of bacon for the ham (used neither hocks nor steaks). It turns out just fine and is an easy solution if you don't want to mess with ham hocks.
In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes. Add ham hocks, (or bacon), chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered, for 2-2½ hours or until ham is very tender. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones.
Add split peas and thyme. Simmer, uncovered, 1 hour and 20 minutes or until peas dissolve and thicken soup. Remove bay leaves. Soup may be refrigerated for several days or frozen. Makes 6 servings.
Contributed by Marlene Sorosky Gray and Safeway, 2008
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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