Split Pea Soup
12 ounces dry, green split peas
3 cups water
1/2 pound cooked, cubed ham
3/4 teaspoon onion powder
1/8 teaspoon dried thyme leaves
1/8 teaspoon freshly ground pepper
1/3 cup chopped celery
3/4 cup peeled and sliced carrots
1 cup chopped leaks (or onion)
1 bay leaf
Salt to taste
Directions:
Rinse split peas; soak them in cold water overnight; drain. Put peas with the remaining ingredients in a large saucepan. Bring to a boil; reduce heat. Stirring occasionally, simmer about 2 hours until peas are tender and turn pasty. Cool and freeze in 6-cup container. To serve, thaw peas, and simmer until warmed through. If peas are too thick, add water to make consistency of thick soup. Makes 6 servings.
Can be served with sour cream (optional).
