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Yield: 6 servings
| 1 | lb | Smithfield Ham, bits/pieces |
| 1 | | Large Onion, chopped |
| 1 | ga | Water |
| 2 | lb | Split Peas |
| 3 | | Large Carrots, chopped fine |
| 2 | | Celery Stalks w/ leaves |
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Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree.
Your Split Pea Soup is ready. Happy cooking!
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