Split Pea Soup

 

2 1/4

cups dried split peas, (1 pound), sorted and rinsed

8

cups water

1

large onion, chopped (1 cup)

2

medium celery stalks, finely chopped (1 cup)

1/4

teaspoon pepper

1

ham bone or 2 pounds shanks

3

medium carrots, cut into 1/4-inch slices (1 1/2 cups)

• 1 Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• 2 Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• 3 Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• 4 Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.