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Hearty Dutch Pea Soup
Ham bone or shanks
2 qts. water
1 c. dry peas
Salt to taste
1 to 3 c. macaroni or 1 med. cubed potato
1/2 c. sliced carrots
1/2 c. chopped celery
1/4 c. diced onion
1 tsp. flaked parsley
1/4 tsp. pepper
Simmer ham bone in water with bay leaf until done. If lean soup is desired, cool broth and remove fat. Remove bones. Add peas to stock and simmer 1 1/2 hours. (If whole dry peas are used they should be soaked for several hours.) Add the rest of the vegetables and seasonings. The amount of salt will depend on the saltiness of the ham. Remove meat from bones and add to soup. Simmer until all vegetables are done. Add more water if soup becomes too thick. Some preparation time may be saved by cooking the peas with the meat in the first step.
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