Submitted by: Kathy and George Stinic
Sausage Shoppe Ham Bone
9 cups water
3 - 4 bay leaves
1 onion, quartered
1 carrot, peeled and diced
2 - 3 cups dried split peas
½ - 2/3 cups cooked Sausage Shoppe Ham Steak, cubed
½ teaspoon onion powder
2½ teaspoon celery salt
1/8 teaspoon white pepper
In large crock pot, simmer ham bone, water, bay leaves, and onion until rich broth (about 2½ hours). Strain and discard all but broth. Place in appropriate container in refrigerator overnight. Soak peas overnight. They will absorb a great deal of water, so add much more than you think you should.
Remove fat from broth and discard fat. In large pot, place broth and rinsed peas and simmer, covered about 45-60 minutes. STIR FREQUENTLY.
If you like "chunky" pea soup, when peas are very tender, begin adding seasonings. If you prefer "smooth" pea soup, you can put mixture in blender when peas are tender, and puree.
When soup is your preferred texture, add carrots and ham steak. Cook 10 minutes, add seasonings stirring frequently. Cover and simmer another 10-15 minutes, then serve.