Serves: 6
Total Calories: 134
Prep time: n/a
Cook time: 3 hours
Total time: 3 hours

1 smoked boneless pork butt or 1 smoked picnic ham
1 pound whole yellow peas
1 bunch leek or 1 large onion
salt
small potato
small rutabaga, kohlrabis, or yellow turnips

Soak peas in water at least 3 hours or overnight. Put butt and hambone (or picnic) in large pot, enough water to cover. Add sliced leeks (or onion) and the peas. Cook slowly until peas are tender (2 - 3 hours). If the butt is small, do not put it in until the last hour or so. It might get over-cooked. Salt to taste. (The size of the ham and amount of water decides the strength of the soup. If too thin, cook uncovered until strong enough. Should be good and strong.) After serving the soup, serve the ham sliced, with mild type mustard (French or Swedish), boiled potatoes and sliced, cooked (but not over-cooked) rutabagas.

Nutritional Facts:

Serves: 6
Total Calories: 134
Calories from Fat: 5

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