Split Pea Soup
BettyCrocker.com
BettyCrocker.com
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Ingredients

  • 2 1/4 cups dried split peas, (1 pound), sorted and rinsed
  • 18 cups water
  • 11 large onion, chopped (1 cup)
  • 12 medium celery stalks, finely chopped (1 cup)
  • 11/4 teaspoon pepper
  • 11 ham bone or 2 pounds shanks
  • 13 medium carrots, cut into 1/4-inch slices (1 1/2 cups)1 Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • 12 Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  • 13 Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  • 14 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.

Instructions

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