Pea Soup For A Crowd

• 1 pound dried navy beans or yellow split peas
• 3 cups (1-1/2 pounds) dried yellow split peas
• 2 pounds smoked pork shoulder or picnic ham
• 3-1/2 quarts water
• 4 celery ribs, chopped
• 3 large carrots, shredded
• 2 cups chopped onion
• 1-1/4 teaspoons salt
• 1 teaspoon pepper

1. Rinse and sort beans. Place in a large Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours or until beans are softened. Drain beans and discard liquid. Rinse and sort split peas. Place beans in an 8-qt. roaster. Add remaining ingredients.
2. Cover and bake at 350u0b0 for 5-7 hours or until peas are tender and soup is thick, stirring occasionally. Remove pork; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to pan; heat through.

navy beans, peas, pork shoulder, water, celery, carrots, onion, salt, pepper

Taken from www.tasteofhome.com/recipes/pea-soup-for-a-crowd/ (may not work)