Pea Soup With Ham
6 oz dry split peas
2 tbsp. vegetable oil
2 white turnips, peeled and cut into cubes
1 carrot, diced
1 celery stalk, diced
1 medium onion, finely chopped
2 smoked ham hocks
1/4 tsp. ground allspice
1 bay leaf
1 tsp salt
chopped fresh parsley for garnish
Rinse split peas with cold running water and discard any stones or shriveled peas.
in 5 quart dutch oven, heat oil over medium-high heat. Add next 4 ingredients and cook, stirring frequently, 10 minutes. Add split peas, ham hocks, allspice, bay leaf, salt, and 8 cups water; heat to boiling over high heat. REduce heat to low; cover and simmer 45 minutes.
Discard bay leaf. Remove ham hocks; discard skin and bones and finely chop meat. Return meat to Dutch oven. Heat through; garnish with parsley.