8 oz. yellow peas, soaked
8 oz. ham, cubed
4 stalks celery, chopped
1 large carrot, diced
2 or 3 red potatoes, medium and cooked
6-8 small pearl onions or one white onion, minced
1-2 tbl. fresh thyme or 1 tsp. dried ginger
Cook peas in 3-4 cups water. Bring to boil, then simmer for 1 hour. Leave in the refrigerator overnight or continue cooking until soft enough to mash.
Saute in large soup pan. When half done add onions. When nearly done add celery, do not brown.
Add mashed pea mixture, thyme, carrots and potatoes. Add enough broth to allow cooking. Bring to boil, then simmer for 15-20 minutes. Check and add more broth as necessary.
Mash potatoes and the peas you missed with a fork. Serve with bread or crackers.