3 Cups Split peas or white beans (washed then soak over night in 1 quart water) 1 Ham Bone*
1 small turnip (diced) 1 Onion (Chopped)
1 potato (diced) 2 stalks Celery (diced)
1 tsp. Salt 2 sprigs thyme
1 sprig marjoram  
  1. Drain peas then recover with water.
  2. Add all other ingredients then cook for 2 hours at low heat until peas or beans tender.
  3. Remove ham bone and any large pieces of meat cut up meat and return to pot.
  4. Remove herb sprigs then puree soup mixture in food processor or blender in batches.
  5. Return pureed soup to pot. Heat and serve. Makes 8 generous portions.
Serving Options:
  • A great inexpensive make ahead dinner for a crowd or individual portions can be frozen and re-heated. Good topped with croutons.
  • * If ham bone not available substitute diced small ham steak usually fairly inexpensive.

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© Copywrite 2001 Linda Eckert