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2 c. dried split peas
2 qt. water
1 lb. smoked ham shank or ham
hocks or 1 ham bone
1 medium onion, finely chopped
(about 1/2 c.)
1 c. finely chopped celery
1 sprig parsley
1/4 tsp. pepper
2 medium carrots, thinly

In large saucepan or Dutch oven, heat peas and water to
boiling; boil 2 minutes. Remove from heat; cover and let stand
1 hour. Add ham shank, onion, celery, parsley and pepper; heat
to boiling. Reduce heat; cover and simmer 1 1/2 hours. Add
carrots; cover and simmer until carrots are done and soup is of
desired consistency, about 30 minutes. Remove bone; trim meat
from bone and add meat to soup. For a thinner consistency,
stir milk or water into soup. Season to taste. Serve half the
soup for this meal. Refrigerate remaining soup for the next
day. Or pour soup into freezer container and freeze. Makes 2
servings and 2 for another day.

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