| | Directions | | Heat all ingredients except carrots to boiling in 4-qt dutch oven, stirring occasionally, reduce heat, cover and simmer 1 hour to 1-1/2 hour. Remove ham bone, let stand until cool enough to handle. Remove ham from bone, remove excess fat from ham, cut ham into 1/2 inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat, cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency. |
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| Ingredients | | - |  | 2 1/4 cups dried split peas, (1 lb sorted and rinsed |
| - | | 8 cups water |
| - | | 1/4 teaspoon pepper |
| - | | 1 onion (large) |
| - | | 2 stalks celery, finely chopped (1 cup) (medium stalks) |
| - | | 1 Ham bone, 2 lbs ham shank or 2 lbs smoked pork hocks |
| - | | 2 carrots, cut into 1/4 inch slices (1-1/2 cup) (medium) |
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