Betty Crocker's Split Pea Soup (Revised) |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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From Betty Crocker Cook Book (40th Anniversary Edition). I've made this SEVERAL times and it is always delicious. consistency. Ingredients:
1 lb dried split peas (about 2 1/4 cups) |
8 cups water |
1 large onion, chopped (about 1 cup) |
1 cup celery, finely chopped |
1/4 teaspoon pepper (or more) |
1 ham bone (or 2 lbs. ham shanks, or smoked pork hocks) |
3 medium carrots, cut into 1/4 inch slices |
sea salt, course |
Directions:
1. Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
2. Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.
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