Pea Soup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 lb. dried green peas
  • 2 medium-sized onions
  • 2 carrots
  • 1 small turnip
  • 4 oz swede
  • 1 ham-bone
  • Salt and pepper
  • 4 pints water


    Soak the peas overnight. Put soaked peas and prepared vegetables into a large saucepan, add the ham bone, salt and pepper, and water. Bring to the boil, cover the pan and simmer until the peas are soft. Sieve the vegetables. Return the pulp to the liquid and reheat.