5/19/2012 Basket - Split Pea Soup

Split Pea Soup
Uses from this basket: Carrots, onion
Other produce: Celery

•   2 1/2 cups dried split peas (1 pound), sorted and rinsed
• 8 cups water
• 1/4 tsp pepper
• 1 large onion, chopped (1 cup)
• 2 medium stalks celery, finely chopped (1 cup)
• 1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks
• 3 medium carrots, cut into 1/4 inch slices (1 1/2 cups)

Heat all ingredients except carrots to boiling in 4-quart pot, stirring occasionally; reduce heat.  Cover and simmer 1 hour to 1 hour 30 minutes.

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.

*Recipe from The Big Red Cookbook from Betty Crocker