Split Pea Soup

Note: Always thoroughly rinse the peas the night before and soak in cold water for about 12 hours prior to using.

Place ham bone in a large stock pot. Drain and rinse the peas and add to the pot. Cover ham bone and peas with water and bring to a low boil over medium high heat. Cook, stirring frequently for about 45 minutes.

Add onion, carrots, celery, spices and butter to the soup. Lower heat to low and let simmer for about 3 hours. Remove ham bone and shred the meat; add to soup.

Serve with a salad and rolls or crackers. This soup freezes well and will keep in the freezer for up to 6 months.