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HAM AND SPLIT PEA SOUP




Source of Recipe


Marla


List of Ingredients




2 c. dried split peas, rinsed and sorted
2 medium stalks celery, sliced
1 medium carrot, finely chopped
1 small onion, chopped
2 lb. ham shank
6 c. water
1 t. salt
1/2 t. dried basil leaves, crushed
6 peppercorns



Recipe



In 5-quart Dutch oven, combine all ingredients. Bring to a boil. Reduce
heat to low; cover and simmer 1 1/2 to 2 hours or until peas are tender and
soup thickens.
Remove peppercorns and ham shank. Remove ham from bone; cut into
bite-sized
pieces. Return ham to soup. Discard bone. Simmer until thoroughly
heated.