Soup: Dutch Split Pea Soup

1 lb. split peas, rinsed

2 qt. water

1 lb. sausage, cut into bite-sized pieces

1 ham shank

1 lb. lean ham steak, cut into bite-sized pieces

1/2 to 1 tsp. salt

1/2 to 1 tsp. pepper

1 to 2 tsp. minced garlic

1 c. carrots, diced

2 c. celery, diced

2 c. potatoes, diced

1 to 2 large onions, diced

Combine split peas, water, sausage, ham shank, ham steak, salt, pepper and garlic in a large pot.  Simmer for a minimum of 2 hours.  About an hour before serving, remove ham shank.  After this has cooled a bit, remove any remaining meat.  Add meat to soup and discard bone.  Check for any large pieces of meat from the shank and cut the meat into smaller pieces.  Add diced carrots, celery, potatoes, and onion and cook another 30 minutes or until vegetables are just tender.

Recipe Note: This is my own recipe based on several recipes I've combined from Dutch cook books.

Lavonne van der Zwaag

From the Kitchens of CMC

Columbus Mennonite Church

2004