Betty Crocker'S Split Pea Soup (Revised)

• 1 lb dried split peas (about 2 1/4 cups)
• 8 cups water
• 1 large onion, chopped (about 1 cup)
• 1 cup celery, finely chopped
• 1/4 teaspoon pepper (or more)
• 1 ham bone (or 2 lbs. ham shanks, or smoked pork hocks)
• 3 medium carrots, cut into 1/4 inch slices
• sea salt, course

1. Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
2. Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.

peas, water, onion, celery, pepper, ham bone, carrots, salt

Taken from www.food.com/recipe/betty-crockers-split-pea-soup-revised-186702 (may not work)