Split-Pea Soup With Ham

By davidgoodman

Ingredients

• 2 1/2-lb. ready-to-eat ham shank
• 1 1/2 c. quick-cooking split green peas
• 1 medium carrot, pared and cut in 1-inch pieces
• 1 medium potato, pared and sliced
• 1 medium onion, peeled and sliced
• 1 1/2 tsp. salt
• dash pepper

Details

Servings 6

Preparation

Step 1

Trim excess fat from ham shank. In 8-quart kettle, combine ham shank with peas, carrot, potato, onion, salt, pepper, and 6 cups water; bring to boiling. Reduce heat; simmer, covered, 1 hour, or until peas and ham are fork-tender. Remove ham from soup; cool. Then cut ham from bone, and dice. With potato masher, mash vegetables, right in kettle, until soup is smooth. Add diced ham to soup. Add more salt, if desired. Simmer, covered, 15 minutes. (For, a very thick soup, heat it uncovered.) Nice with slices of pumpernickel and sweet butter.