Rinse peas, add to a 4 or 5-quart saucepan. Add water and bring to a boil. Boil gently for 2 minutes. Turn off heat; cover and let stand for 1 hour.

After the hour is up, Do Not Drain! Add the remaining ingredients, except the diced ham, to the pot. Heat to boiling. Reduce heat and simmer on low heat for about 3 hours or until peas are very soft and soup is of a creamy consistency.

Remove bone and check for any stray bones or gristle in the pot. You can trim the meat from the bone and add to the soup (if it hasn't already fallen off the bone!) Add diced ham. Continue to heat until the diced ham is heated through and the soup is of the consistency you desire; add more water if too thick. Check seasonings and serve with toasted sourdough bread (yummy!)

on a cold night!

Serves: 3 to 4 Adapted from an original recipe by Betty Crocker Posted by: Debbie Carlson - Home Cooking

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