Spiced Split Pea Soup
|Whole allspice||1⁄4 Teaspoon|
|Split peas||16 Ounce (1 Package)|
|Ham bone||1 (With 2 Cups Meat Left On, Left Over From Cooked Whole Or Half Smoked Ham)|
|Meat||2 Cup (32 tbs) (Left Over From Cooked Whole Or Half Smoked Ham)|
|Carrots||2 Large, thinly sliced|
|Celery stalks||2 Large, thinly sliced|
|Water||7 Cup (112 tbs)|
1. Tie allspice, peppercorns, and bay leaf in piece of cheesecloth. Rinse split peas with water.
2. In 5-quart Dutch oven over high heat, heat spice bag, split peas, ham bone, sliced carrots, celery, and water to boiling. Reduce heat to low; cover; simmer 1 hour. Discard spice bag.
3. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in salt and pepper to taste.