Ham And Split Pea Soup Recipe

Ingredients

1

(16-oz.) pkg. (2 cups) dried split peas, rinsed, sorted

2

medium stalks celery, sliced

1

medium carrot, finely chopped

1

small onion, chopped

1

(2-lb.) ham shank

6

cups water

1

teaspoon salt

1/2

teaspoon dried basil leaves, crushed

6

peppercorns

Preparation

In 5-quart Dutch oven, combine all ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 to 2 hours or until peas are tender and soup thickens.

Remove peppercorns and ham shank. Remove ham from bone; cut into bite-sized pieces. Return ham to soup; discard bone and peppercorns. Simmer until thoroughly heated.