SPLIT PEA SOUP

2¼ Cups dried split peas, (1 pound), sorted and rinsed
8 Cups water
2 Medium celery stalks, finely chopped (1 cup)
1 Large onion, chopped (1 cup)
3 Medium carrots, cut into ¼-inch slices (1½ cups)
¼ Teaspoon black pepper
1 Ham bone (or 2 pounds shanks, or 2 pounds smoked pork hocks)

Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into ½-inch pieces. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency. Serve with warm crusty bread and salad, if desired.

Serving size: 1 ½ Cups
Calories: 170
Fat: 2 g
Cholesterol: 15 mg
Carbohydrate: 33 g
Protein: 17 g
Sodium: 30 mg

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