Mormon Split Pea Soup

• 1 (16 oz.) pkg. dry split peas
• 3 medium carrots, cut in 1/2-inch slices
• 3 medium celery stalks, diced
• 2 medium onions, diced
• water
• 1 Tbsp. salad oil
• 1 lb. ground pork
• 1 c. fresh bread crumbs (2 slices white bread)
• 1/2 tsp. rubbed sage
• salt
• 3 medium potatoes (1 lb.), peeled and cut into bite size
• 1/4 tsp. pepper

1. Wash split peas in cold water.
2. Use a 5-quart kettle and combine peas, carrots, 1/2 diced onion and celery and 8 cups water.
3. Over high heat, bring to boil.
4. Reduce heat and simmer 1 hour, stirring occasionally. In a 12-inch skillet, over medium heat, cook the remaining celery and onion until tender, stirring occasionally.
5. With a slotted spoon, remove vegetables and place in a large bowl. Add ground pork, bread crumbs, sage, 2 tablespoons water and 1 teaspoon salt.
6. Mix well.
7. Shape mixture into 1-inch balls.
8. Cook meatballs in the drippings over medium heat until browned.
9. Drain on paper towels. To the split pea mix, add potatoes, pepper and 2 1/2 teaspoons salt.
10. Heat to boiling. Reduce heat. Cover and simmer 30 minutes.
11. Add meatballs. Cover and continue cooking 15 minutes. Stir occasionally.

peas, carrots, celery stalks, onions, water, salad oil, ground pork, bread crumbs, sage, salt, potatoes, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703835 (may not work)