Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

If you can't find yellow split peas, feel free to use green ones. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 2 cups dried yellow peas
  • 2 lbs ham bone or 2 lbs smoked beef brisket
  • 1 garlic clove, peeled and sliced
  • 1 small onion, peeled and finely minced
  • 12 cup celery, diced
  • 3 quarts water
  • salt and pepper
  • crouton, for garnish

Directions

  1. Soak peas overnight.
  2. Drain, place in kettle with ham bone, garlic onion, celery and water.
  3. Simmer until tender, adding more water as necessary.
  4. Remove bone and mash peas; season to taste with salt and pepper.
  5. Serve hot with croutons or pour over rye bread toast.