2 c Dried split peas
2 qts Water
1# Smoked ham shank or ham hocks or 1 ham bone
1 medium Onion, finely chopped (about ½ c)
1 c Celery, finely chopped
1 sprig Parsley
¼ tsp Pepper
2 medium Carrots, thinly sliced
In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Add ham shank, onion, celery, parsley, and pepper; heat to boiling. Reduce heat; cover and simmer 1-1/2 hours. Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
Remove bone; trim meat from bone, and add meat to soup. For a thinner consistency, stir milk or water into soup. Season to taste.
Serves 4