50+ Friends Club Cookbook
Soups and Sandwiches
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Baked Split Pea Soup
From the Kitchen of: Sylvia
Source: Sunset Cookbook
| 1 | C | Split peas |
| 1 | | Lamb shank |
| 1 | | Carrot, diced |
| 1 | | Onion, sliced |
| 1 | stalk | Celery, sliced |
| 1 | tsp | Salt |
| | | Pepper to taste |
| 1/8 | tsp | Thyme |
| 1/2 | | Bay leaf, crumbled fine |
| 2 | qts | Water |
- Wash and pick over peas; soak overnight in cold water; drain.
- Remove meat from lamb shank and cut in cubes.
- Combine all ingredients (including lamb bone) in a large casserole or bean pot. Cover and bake in a slow oven (300°) for 3 to 4 hours.
Serves 6