Old Fashioned Split Pea Soup


1 ham bone and leftover chopped ham

6-8 C of water

1 lb split yellow peas

1 chopped onion

4 carrots chopped

Pepper to taste

Chopped chives as garnish



I always make this soup after I have baked a ham.  It is delicious, and one of my wintertime comfort foods. I start by putting 6-8 cups of water in my big iron soup pot.  In goes the ham bone, about a pound of split yellow peas, and a chopped onion.  This is brought to a boil and then simmered for as long as I have.  If I do this after supper, I am liable to simmer it for the evening and then do the rest the next day.  When I resume the process, I remove the bone, add several chopped carrots, (some people add cubed potato as well) and pick off the leftover ham from the cooled bone.  I like lots of ham in mine, so if there isn't much left on the bone, I always hope there is some leftover from the meal and chop it up to add.  This is simmered again just until the carrots are softened some.  I don't usually add salt, as the ham is salty enough, but I will add pepper, and a bit of chives to serve.  

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