SPLIT PEA SOUP

Serves 8.
Serve w/ cornbread for a classic combination.

1 meaty ham hock
2 qts. Water
1 ½ c. USA dry split peas
¾ c. diced carrot
1 ½ c. diced celery
½ c. chopped onion
1 bay leaf
¼ tsp. thyme
¼ tsp. pepper

Cover ham hock w/ 2 qts. Cold water. Bring to boil. Reduce heat, cover, & simmer 1 hr.

Take bone from pot, remove all meat from bone, & cut meat into sm. pcs. Return meat to pot.

Add dry split peas, carrot, celery, onion, bay leaf, thyme, & pepper to pot. Cover & simmer 45 min., or til peas are tender. Longer cooking will give creamier texture. (Remove bay leaf before serving).

Add salt & pepper, to taste.

Per serving: Cal. 158; Pro. 11 g.; Carbs. 25 g.; Dietary Fiber 10 g.; Fat 2 g.; Chol. 7 mg.; Folate 111 mcg.