Split Pea Soup

• 1 lb. dry split peas
• 8 c. water
• 1 meaty ham bone or 2 ham hocks
• 1 large onion, chopped
• 1 tsp. chicken bouillon granules
• 1/2 tsp. salt
• 1 c. sliced carrot
• 1 c. chopped celery
• 2 slices bacon
• 1/2 c. light cream (half and half)
• 2 Tbsp. butter or margarine

1. Rinse peas; place in pan.
2. Add water, ham bone or hocks, onion, bouillon, salt and pepper.
3. Bring to a boil.
4. Reduce heat, cover and simmer 1 1/2 hours, stirring often.
5. Remove ham bone or hocks; remove and chop meat.
6. Discard bones.
7. Return meat to soup. Add carrot and celery.
8. Simmer 30 minutes.
9. Cook bacon until crisp; drain and crumble.
10. Stir bacon, light cream and butter into soup; heat through.
11. Makes 8 servings.

peas, water, ham bone, onion, chicken bouillon granules, salt, carrot, celery, bacon, light cream, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057402 (may not work)