HAM AND SPLIT PEA SOUP
16 oz. pkg (2 cups) dried split peas
2 lb. smoked ham shank
1 tsp. salt
1/2 tsp. basil leaves
1 small onion, chopped
6 peppercorns (I used about 1/8 tsp. pepper)
2 quarts (8 cups) water
2 medium stalks of celery, sliced
1 med. carrot, sliced or chopped
In a large saucepan combine first 7 ingredients.
Simmer covered for 1 hour.
Stir in celery and carrots.
Continue simmering covered for 1/2 to 1 hour or until peas are tender and soup thickens.
Remove peppercorns (if you used them instead of ground pepper) and ham shank; cut meat from bone and return to soup.
Pairs Well With
I have used this recipe for many years. It is so simple to make. Just needs stirring once it is prepared for cooking.