Split Pea Soup

Original cookbook page 134

Betty Crocker recipe (© 2020 ®/TM General Mills All Rights Reserved). Rated 5 stars.

Ingredients

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

Instructions

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.
2. 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.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
4. 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.