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Habitant Pea Soup
2 c Yellow split peas
8 c Water
2 lb Smoked ham hocks
1 lg Onion, chopped
1/2 c Celery leaves, chopped
1/2 ts Summer savory
1/4 ts Thyme
3 tb Fresh parsley, chopped
Soak peas overnight. Drain the peas and place them in a large soup
kettle with the water, ham hocks, onion, celery, and seasoning. Bring
to a boil. Reduce heat, cover, and simmer for three hours, stirring
frequently. The peas are done when soft and creamy. Add black pepper
and salt to taste.
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