Vintage Betty Crocker Split Pea Soup - cooking recipe

Ingredients

2 cups dried split peas
2 quarts water
1 1 lb ham hocks or 1 ham bone
1 medium onion, finely chopped (about 1/2 cup)
1 cup finely chopped celery
1 sprig parsley
1/4 teaspoon pepper
2 medium carrots, thinly sliced

Preparation

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.