Smoked Ham And Split Pea Soup

Ingredients

• 2.5 lbs pickled pork, pork cuttings, scrag end of neck of mutton, or leg of beef
• 1 gallon water
• 3 pints split or dried peas, soaked overnight
• 2 carrots, chopped
• 4 onions, chopped
• 1 head celery, chopped
• Pepper to taste
• Salt (only if using fresh meat)
• Dried mint for garnish

Method

1. 1 Place your chosen meat (pickled pork, mutton, or beef) in a large pot with 1 gallon of water.
2. 2 Add the soaked split peas, chopped carrots, onions, and celery to the pot.
3. 3 Season with pepper. Do not add salt if using pickled pork; add salt only if using fresh meat.
4. 4 Bring to a gentle boil, skimming occasionally. Stir from the bottom to prevent sticking.
5. 5 Simmer gently for 3 to 4 hours until the peas and meat are fully cooked and tender.
6. 6 Serve hot, garnished with dried mint.