INGREDIENTS:
2 lb Stew beef, cubed
3 1/2 quart Water
1 each Onion, chopped
1 tbsp Salt
1/2 tsp Thyme
1/2 cup Split peas
1 1/2 cup Corn
2 each Onions, sliced
1 each Large potato, cubed
1 cup Spinach, chopped
1 cup Green beans, chopped
1 cup Green peas
6 each Carrots; sliced
1 cup Lima beans
3 cup Celery, diced
1 cup Ketchup
1 each Green pepper, diced
2 tbsp Parsley, chopped
3 each Medium tomatoes, cubed
STEP BY STEP:
In large kettle, cover beef with water and add chopped onion, salt, thyme.
Bring to boil. Skim fat from surface.
Add split peas, cover and simmer over low heat, 3-4 hours.
Add all remaining ingredients. Cover and simmer 30 minutes.
Adjust seasoning.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen
