2 cups yellow peas
6 cups water
Ham bone or 1 1/2 cups diced ham
1 sm. onion, minced
3 ribs celery, with tops, sliced
1-2 carrots, diced
1/4 cup ginger
salt and pepper to taste
Soak peas in water overnight. Drain. Add 2 quarts of water
and the rest of ingredients (except seasonings) heat to a boil.
Cover and simmer about 2 hours (until peas are tender) and liquid
is partially cooked down. Add seasonings. For a smoother soup
put through a sieve. Soup may be diluted with milk. Serve hot.
Makes 8 servings.
Note: If ham bone is used, remove meat and serve separately.