Serves: 5
Total Calories: 937
Cut ham into 1/2- to 1-inch cubes. In a 12-inch Dutch oven, combine all ingredients except celery and carrots. Simmer, covered, at about 325°-350°, for one hour. (Heat from bottom only). Stir in celery and carrots. Continue simmering, covered, for 1/2 -1 hour, or until peas are tender and soup thickens.
This Split Pea Soup with Ham recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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