Split Pea Soup

1. 1

   Note: Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.

2. 2

   Place ham bone in a large stock pot. Drain and rinse the peas and add to the pot. Cover ham bone and peas with water and bring to a low boil over medium high heat. Cook, stirring frequently for about 45 minutes.

3. 3

   Add onion, carrots, celery, spices and butter to the soup. Lower heat to low and let simmer for about 3 hours. Remove ham bone and shred the meat; add to soup.

4. 4

   Serve with a salad and rolls or crackers. This soup freezes well and will keep in the freezer for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.