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From: larryk@tektronix.UUCP (Larry Kohn)
Newsgroups: net.cooks
Subject: Re: Canadian Pea Soup
Message-ID: <5289@tektronix.UUCP>
Date: Fri, 19-Apr-85 16:25:58 EST
Article-I.D.: tektroni.5289
Posted: Fri Apr 19 16:25:58 1985
Date-Received: Sun, 21-Apr-85 05:15:03 EST
References: <2244@cca.UUCP>
Reply-To: larryk@tektronix.UUCP (Larry Kohn)
Organization: Tektronix, Beaverton OR
Lines: 20
Summary: 

In article <2244@cca.UUCP> denise@cca.UUCP (Denise Higgins) writes:
>
>    Canadian Pea Soup
>
>  2 ham hocks (or a ham bone)
>  3 carrots - peel and diced
>  1 lb. split peas
>  1 large onion diced
>
>
>Throw everything into a pot with about 2 qts of water (more or less
>for thick, thin soup).  Cook for approximately 3 hours on low heat

OR ABOUT 8 HOURS ON MEDIUM HEAT, IN A "CROCK POT" OR "SLOW COOKER"

>(test for doneness when peas are soft or mushy - however you desire
>your pea soup texture).  An optional ingredient is to add salt
>pork (previously fried), however, I feel that ham is usually salty
>enough and lends its own natural flavor.
>