Split Pea Soup

• 1 lb. dried split peas
• 3 qt. water
• 1 meaty ham hock
• 1 medium onion, finely chopped
• 3 carrots, finely chopped
• 2 celery ribs, finely chopped
• 3 parsley sprigs, finely chopped
• 1 bay leaf
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. bottled red pepper sauce

1. Rinse and drain peas.
2. Combine in large pot with water, ham, onion, carrots, celery, parsley, bay leaf and salt.
3. Cover and bring to a boil.
4. Reduce heat and simmer partially covered for 3 hours, skimming often.
5. Remove and discard bay leaf and ham bone (shred meat and set aside).
6. Puree soup in blender or processor. Add ham, pepper and pepper sauce.
7. If soup is too thin, return to heat and simmer until desired consistency is reached.
8. Makes 2 quarts.
9. Has about 250 calories per cup.

peas, water, ham hock, onion, carrots, celery, parsley sprigs, bay leaf, salt, pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507919 (may not work)