5 Whole Allspice
6 c Water
2 c Dried yellow
-or green split peas 2 c Cubed fully cooked ham
Or 1 1/2 lb Smoked pork hocks
2 c Cubed potatoes
1 c Chopped carrots
1 sm Onion, chopped
1/4 ts Salt
Dash of pepper
1. Wrap allspice in cheesecloth and tie with string to form a spice bag
2. In a large saucepan, combine water, peas, ham, and allspice.
Bring to boil. Reduce heat. Cover and simmer for 1 hour. 3. Add potatotes, carrots, onion, salt and pepper. Return to boiling. Reduce heat. Cover and simmer for an additional 30 minutes. 4. Remove spice bag. If using pork hocks, remove and cool slightly. When cool enough to handle, remove meat from bones and coarsely chop. Discard bones. Return meat to soup. Makes 8 to 10 servings. Source: August 1992 issue of Midwest Living. If I did wrong by posting this, please contact me privately. Please don’t embarrass me in front of everyone. Sherry (dykes@leav-emh1.army.mil)