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| What You Need: |
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2 cups yellow split peas
1 teaspoon salt
3 stalks celery, sliced
2 large onions, diced
3 large potatoes, peeled and quartered
5 cups water
1 teaspoon thyme
2 large carrots, peeled and sliced
1 pound meat - salt beef may be used (soaked overnight)
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| How To Cook: |
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1. If using salt beef, soak in water mixed with vinegar overnight. Wash peas; soak in 5 cups water overnight, drain.
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2. Add salt to water (if using fresh beef), bring to a boil.
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3. Add peas, lower heat. Simmer about ˝ hour or until tender. Puree peas through sieve or blender.
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4. While the peas cook, place meat into a pot. Add thyme and cook about 1˝ hours, then odd celery, carrots, onion and potatoes and cook 30 minutes longer.
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5. Remove meat and vegetables from broth. Stir broth into pureed peas and simmer until thick. Add cooked vegetables to soup.
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