Split Pea Soup

IngreI

This recipe is a family favourite.  I got it many years ago from my most used cookbook.  If you can only own one cookbook, it should be a Betty Crocker cookbook.  All of the recipes that I've tried from this now-sad looking cookbook have been what my family has dubbed "do-overs".  This split pea recipe is no exception.  With our fresh snow and cold temperatures today, this soup is perfect.

Split Pea Soup

Ingredients: 

           2 1/2 cups Dried Split Peas, (1 pound), sorted and rinsed

           8 cups Water

           1 large Onion, chopped (1 cup)

           2 med Celery Stalks, finely chopped (1 cup)

           1/4 tsp Pepper

           1 Ham Bone or 2 pounds Shanks

           3 med Carrots, cut into 1/4-inch slices (1 1/2 cups)

Directions:

1. Heat peas and water to boiling in a 4-quart Dutch Oven.
2. Boil uncovered 2 minutes.
3. Remove from heat. Cover and let stand for 1 hour.
4. Stir in onion, celery and pepper.
5. Add ham bone.
6. Heat to boiling.
7. Reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
8. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
9. Stir ham and carrots into soup.
10. Heat to boiling.
11. Reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Serves 8

Enjoy!

            Ingrid