- 1 # dry split peas
- ham bone & some ham pieces*
- 1 medium onion, chopped
- 3 quarts cold water
- 3 or 4 carrots, sliced
- 3 or 4 potatoes, cubed
Put cold water and dry peas in soup pot and soak overnight. Add ham bone, ham pieces and onion and cook 2 or 3 hours**. When one hour cooking time is left, remove the ham bone and pieces and cut meat into pieces, add pieces back into soup and discard all of the junk. Then add carrots and potatoes. After the soup is done cooking, you can thicken it with corn starch***.
* I like to buy a smoked picnic ham, cook and eat for a meal, then use the leftovers for soup. Be sure to save all the fatty junk for the soup because that is where a lot of the flavor is.
** After soup begins to boil, turn the heat real low because it burns quite easily.
*** Mix corn starch and water together, then stir into soup and bring to a boil. After the soup boils for a few minutes, it will thicken.