 |
Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
Good served with warm French bread and butter Ingredients:
1 lb split peas, rinsed |
8 cups water |
1 1/2 lbs smoked ham hocks or smoked pork shanks |
1 teaspoon salt |
2-3 carrots, diced |
2 stalks celery, diced |
1 onion, chopped |
1/2 teaspoon allspice |
Directions:
1. In a large soup pot, simmer all ingredients, covered, for 1-1/2 hours.
2. Remove hocks from pot. Allow to cool slightly.
3. Remove meat from hocks. Add meat to soup.
4. Heat through.
|
|