Yield: 6 servings
1 lb Smithfield Ham, bits/pieces
1 ea Large Onion, chopped
1 ga Water
2 lb Split Peas
3 ea Large Carrots, chopped fine
2 ea Celery Stalks w/ leaves
Separate fat from meat. Fry fat in soup pan. When crisp, discard
solids. Fry onion in the fat. Add lean ham pieces. Toss a few
minutes more. Add water, peas, carrots, and celery (center portion
with leaves, chopped fine). Cover and cook slowly until peas are
mushy. Do not puree.
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