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California Split Pea

About this recipe

This is a variation of Lentil Soup that needs its own page. First off it uses split peas (so that’s different), and you add diced capicollo ham (which is unique), plus cabbage, asparagus, and rice. Then you put chicken stock. Oh, it’s just different.


In a nice big soup pot, boil in salted water:

Then drain, rinse, and put back into the same pot covered by:

Turn heat to high and add:

Cover, bring to a boil, and simmer for 20 minutes. Then add:

Continue to simmer another 15-20 minutes. The broth is ready when the rice is cooked. Add water if necessary (remember, we’re making soup).

Serve with Parmesan cheese and additional salt and pepper to taste.