2 tablespoons vegetable oil
2 white turnips (6 ounces every), peeled and
chopped (elective)
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 medium onion, finely chopped
1 bundle (16 ounces) dry cut up peas, rinsed and picked by way of
8 cups water
1 bay leaf
1 teaspoon salt
1⁄4 teaspoon floor allspice
Instructions:
1. In 5-quart Dutch oven, warmth oil over medium excessive warmth. Add turnips, if utilizing, carrots,
celery, and onion; prepare dinner, stirring steadily, till carrots are tender-crisp, about 10 minutes. Add
cut up peas, water, bay leaf, salt, and allspice; warmth to boiling over excessive warmth. Cut back
warmth; cowl and simmer 45 minutes.
2. Discard bay leaf. Switch ham hocks to chopping
board; discard pores and skin and bones. Finely chop meat. Return
meat to soup. Warmth by way of. Makes 11 cups or 6 main-dish servings.
