Vintage Betty Crocker Split Pea Soup |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Satisfying in wintertime. Ingredients:
2 cups dried split peas |
2 quarts water |
1 lb smoked ham shank or 1 lb ham hocks or 1 ham bone |
1 medium onion, finely chopped (about 1/2 cup) |
1 cup finely chopped celery |
1 sprig parsley |
1/4 teaspoon pepper |
2 medium carrots, thinly sliced |
Directions:
1. In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
2. Remove from heat; cover and let stand 1 hour.
3. Add ham shank, onion, celery, parsley and pepper; heat to boiling.
4. Reduce heat; cover and simmer 1-1/2 hours.
5. Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
6. Remove bone; trim meat from bone and add meat to soup.
7. For a thinner consistency, stir milk or water into soup.
8. Season to taste.
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