Split Pea Soup(Makes 3 Quarts; 10 To 12 Servings)

• 1 lb. dried split peas
• 10 c. water, divided
• 2 celery tops (whole)
• 1 small onion (whole)
• 1 clove garlic, peeled and crushed
• 1 ham bone with some fat
• 1/4 tsp. dried thyme
• 1/4 tsp. hot pepper sauce
• 1 tsp. granulated sugar
• 3 green onions, sliced (with tops)
• 3 ribs celery, sliced
• 4 carrots, peeled and sliced
• 3 tsp. chicken bouillon granules
• 2 Tbsp. lemon juice
• 2 c. coarsely chopped baked ham
• 1 lb. smoked sausage, cut into 1-inch slices

1. In a large soup pot or Dutch oven, soak rinsed peas in 2 cups cold water for 1 to 2 hours. Add remaining 8 cups water, celery tops, onion, garlic and ham bone. Simmer 2 hours. Remove and discard celery, onion and ham bone.

peas, water, celery, onion, clove garlic, ham bone, thyme, hot pepper sauce, sugar, green onions, celery, carrots, chicken bouillon granules, lemon juice, ham, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126372 (may not work)