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.
- Heat through.