Split Pea with Ham Soup

Guest Author - Sandy Moyer

1 lb. dried split peas
5 cups water
1 meaty ham end, with bone, or 2 meaty ham hocks
2 medium potatoes, peeled and diced
1 large red onion - finely chopped
1-1/2 cups finely chopped celery
1 garlic clove - minced
3 medium carrots - shredded
2 T. chopped fresh parsley
1 tsp. salt
1 tsp. pepper
3 quarts water

Preparation -
Place the split peas in a large stockpot with about 5 cups water. Let soak for at least 6 hours or overnight. Drain off and discard the water. Place the ham in the stockpot. Add the remaining ingredients. Heat to boiling, stirring frequently. Reduce heat and simmer for 2-1/2 to 3 hours. Remove the ham from the pot. Discard the ham bones and fat. Shred or dice the ham into small bite size pieces. Stir the ham back into the soup. Cover and simmer for about 20 more minutes or until heated through.

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Content copyright © 2012 by Sandy Moyer. All rights reserved.
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