Title: Split Pea Soup
Categories: Soup Vegetable
Yield: 6 Servings

1	lb	Smithfield Ham, bits/pieces
1		Large Onion, chopped
1	ga	Water
2	lb	Split Peas
3		Large Carrots, chopped fine
2		Celery Stalks w/ leaves

Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree.

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