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| divided up into individual lunch servings |
16 cups water (tastes even better if you use about 4-6 cups chicken stock in place of water)
4 cups split peas
3-4 stalks celery, diced
1 cup sliced leak - optional but tastes good in this soup
2 tablespoons dry parsley
2 teaspoon salt (depending on how salty your stock is - add last if unsure)
1/2 teaspoon thyme
1/2 teaspoon pepper
2 bay leaves
2 cups diced ham or smoked sausage (optional if using ham bone)
1 meaty ham bone (or use 1 litre of chicken stock in place of part of the water)
Add everything except salt to the large soup pot. Simmer, stirring occasionally for 2 hours or until peas are soft. Taste and add salt to your preference.
Pea soup always tastes better the next day.
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