Remember this on a cold day at Grandma's?
Well, it's back. Just grab a ham hock and join in.
(Hmm ... What's a ham hock?)
1 small smoked ham shank portion, 2 to 4 pounds
 including the bone (you can cut ham slices
 leaving a 2 to 4 pound shank portion.)
1 pound bag of dry split peas
1 large onion, diced
1 pound bag of baby carrots
2 stalks of celery, diced
2 chicken bouillon cubes (optional)
Pepper to taste
Place ham shank in a 5- or 6-quart crock pot. Rinse the split peas in a
strainer and then add them to the crock pot. Add the carrots, celery,
onion, bouillon and pepper.

Add enough tap water to fill the crock pot within one inch of the top.
Cover the crock pot and turn it on.

Cooking on
Low will take 8 to 10 hours; High will cut the time in half,
but we recommend
Low. It cooks all day while you're at work.
The Soup Chef presents ...
Split Pea Soup
at The Fatted Café

The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty