Yellow Hard Pea Soup(Ertesuppe)

• 2 c. whole yellow peas
• 1 pkg. carrots
• 3 onions
• 1 large stalk celery
• 2 parsnips
• 1 rutabaga
• potatoes, cut in halves (as you wish)
• thyme leaves
• 6 lb. soup bones
• pig hocks and a little pork (4 lb.)
• salt to taste

1. Soak peas in water, covered, overnight.
2. Wash and clean meats. Let soak overnight, each in their own bowl.
3. Next day in large kettle, add peas and the meat with water to cover.
4. Bring to boil and skim off.
5. Cover; let simmer 1 1/2 hours.
6. Stir once in awhile.
7. Add onions, celery, parsnips, rutabaga and carrots, which have been peeled and cut into small pieces.
8. Cook and stir frequently.
9. Add potatoes and cook until tender.
10. Add 3 teaspoons thyme leaves when almost done.

yellow peas, carrots, onions, stalk celery, parsnips, potatoes, thyme, pork, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475234 (may not work)