This robust yellow and green split pea soup was a favorite among the thousands of loggers who developed the timber industry throughout the Northwest during the early 1900s. Serves 8-10.

Prep time: 15 minutes

Cook time: 1 hour, 15 minutes

Contents:  Dried green and yellow split peas, dried vegetables, herbs, spices, black pepper and bay leaf.

Northwest Lumberjack Split Pea Soup

Ingredients to have on hand

7 c. cold tap or spring water

1 tsp. salt

2 meaty country ham hocks (1/2 – ¾ lb.)

Seasoning packet (enclosed)

4 T. butter

1 c. (2 stalks) fresh, chopped celery

1½ c. (1 medium) onion, chopped

1 c. (1-2 medium) sliced, fresh carrots

2 cloves garlic, minced

Directions

1)   Sort through and thoroughly wash peas.  In a large pot, combine peas, 7 cups cold water, salt, ham hocks, and contents of seasoning packet.

2)   Cover and bring mixture to a boil. Reduce heat to medium low and cook for 45 minutes.

3)   Ten minutes before peas have completed cooking; begin sautéing the celery, onion, carrots and garlic in butter.  Add to the soup.  Cook ½ hour longer over low heat.  Remove bay leaf and ham hocks onto a clean cutting board.  Discard bones and fat, and finely chop the meat.  Stir the meat back into the soup and heat through.

Vegetarian Version:  Simply omit the meat.  Fabulous!

Delicious with a fresh garden salad and hot corn bread. 

Serves 8 to 10.  Freezes beautifully. Enjoy!

Contents:  Dried green and yellow split peas, dried vegetables, herbs, spices, black pepper and bay leaf.