1/2 lb. yellow split peas

1/2 c. chopped onion

black pepper to taste

1/2 c. ham, chopped

In a large pot, rinse and drain the peas 3 times.  Add fresh water to more than cover the peas.  Start cooking -- no need to soak overnight.  Watch to avoid boiling over and stir to make sure they don't stick to the bottom of the pan.  Cook until they start to get mushy. 

Then add the onion and pepper.  Continue cooking until creamy.  Soup will become smooth.

Add as much or as little ham as you want to make a more or less meaty soup.  Serve hot with optional hot sauces, pepper, salt, and/or tamari.

Extra Ham Flavor:

Boil a ham bone in water for several hours until meat comes off the bone.  Cook the split peas in the broth. 

Vegetarian Variations:

Omit ham.  This is still a flavorful hearty soup. To make it EXTRA hearty, add 1/2 c. each of chopped carrots and celery 10-15 minutes before the onion as these take longer to cook.

Enjoy a meal that can be made ahead.  Serves 6.

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We're happy to be home this cold winter.  A few weekend jaunts to antique auctions and visiting, along with some day trips around the state, have been very enjoyable.

Linda at an auction, in front of the painting we purchased.

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Hope everyone's having a great winter.  See you aboard soon!