Split Pea Soup

By Letha_McWey

I make this after big holidays. It is best when made with leftover Honeybaked Ham.

Ingredients

• 1 16 oz pkg Split Peas
• 8 C Water
• 1 left over Ham Bone and Ham
• 3 1/2 C Carrots (sliced)
• 1 C Brown Onion (diced)
• 1 C Celery Stalks (diced)
• 2 to 3 Bay Leaves
• 1 TBLS Garlic Clove (minced)
• 2 Sticks of Butter

Details

Servings 12

Preparation

Step 1

Wash, rinse and sort split peas. Prepare vegetables. Combine all ingredients in large soup pan, add salt and pepper to taste and bring to a boil over med-high heat, reduce heat and simmer 1 - 1 1/2 hours (until peas are soft), stirring occasionally (to prevent soup from burning on the bottom of pan). Remove bay leaves from soup and ham bone, dice up large chunks of ham and add back into soup. Add sticks of butter just before serving, stir through the soup and serve with french bread and green salad.