Baked Split Pea Soup

Directions

1. Lamb adds meaty flavor and extra protein to this soup recipe from the 60's. Despite the long cooking time, the soup is quite brothy.
2. Rinse and sort through peas, drain. Place in a 4-5 qt oven proof casserole. Add in other ingredients, cover and bake in a 300deg F. oven till meat is tender when pierced (3-4 hrs).
3. Lift meat from soup, cover pan and return to oven to keep hot (OK turn off oven at this point). Throw away bone and any fat, tear meat into bite size pcs. Return meat to casserole, stir well and season to taste with salt and pepper.
4. Makes 6 servings.
5. P.S. I usually bake a 10# bag of whole potatoes along with this soup, taking them out as done. Some we eat right away, some fried for breakfast the next day, and some are split, stuffed and frzn for use later as 'twice baked potatoes.