Ingredients:
- 8 c. water
- 1 lb. (2 1/4 c.) dried split peas
- 2 lbs. smoked ham
- 1 med. (1/2 c.) onion, chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 med. (1 c.) carrots, cut into 1/2 inch pieces
- 2 med. (1 c.) stalks celery, cut into 1/2 inch pieces
Instructions:
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.
