This was always a favorite “snow day” supper when my kids were young. For an accompaniment, I baked “cornsticks” (cornbread in pans shaped like individual ears of corn).
Serves 4
4 cups chicken broth
1 cup dried green split peas
1 medium onion, chopped
1 to 2 cups chopped ham
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 medium potatoes, diced
2 medium carrots, sliced
* Combine chicken broth, peas, onion, ham, salt, and pepper in a large soup pot over medium-high heat. Bring to a boil and reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
* Add the potatoes and carrots and continue simmering for 20 minutes, or until the potatoes and carrots are soft.
~Sylvia M. Hess
Xenia, Ohio