• 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

1. In a large saucepan combine first 7 ingredients.
2. Simmer covered for 1 hour.
3. Stir in celery and carrots.
4. Continue simmering covered for 1/2 to 1 hour or until peas are tender and soup thickens.
5. Remove peppercorns (if you used them instead of ground pepper) and ham shank; cut meat from bone and return to soup.
6. Heat through.
7. Marlene

I have used this recipe for many years. It is so simple to make. Just needs stirring once it is prepared for cooking.