Ham and Split Pea Soup

Recipe by: Vera Sampson
Servings: 6

1 smoked ham shank
2 quarts water
6 peppercorns
1 1/2 cups dried split peas
1/2 cup chopped onion
salt to taste

Combine ham shank, water, peppercorns, peas and onion in large saucepan. Cover. Simmer 3 hours, until peas are tender and soup thickens. Remove shank and pepper corns. Skim off fat. Sieve, if desired. Cut meat into small cubes and return to soup. Add salt to taste. Heat thoroughly.

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