Split Pea and Ham Soup

2 tablespoons olive oil

1/2 large white onion, chopped (1 1/4 cups)

5 – 6 large carrots, peeled and chopped (1 1/2 cups)

kosher salt and cracked black pepper

1 1/2 pounds smoked ham shank

1 cup yellow spilt peas, rinsed

1 cup green split peas, rinsed

juice of 1/2 lemon

1 tablespoon chopped fresh parsley

In a large Dutch oven over medium heat add the olive oil. Sauté the onion, carrots and a sprinkle of salt and pepper for about 5 minutes. Add 2 quarts of water and the smoked ham shank. Bring to a boil and cover, then reduce heat to a medium simmer. Cook for about 2 hours, or until the ham shank is very tender and falling off of the bone. Remove ham shank from soup and shred the ham from it. Discard the bone. Meanwhile, take a spoon a carefully remove any fat from the broth and discard. Bring the broth back to a medium simmer and add the split peas and the shredded ham. Cook the soup for another 30 minutes, or until the split peas are tender, but still hold their shape. Make sure to not over-cook it. Re-season with salt and pepper, if necessary. Stir in the chopped parsley and the juice of a 1/2 lemon. Enjoy!

Serving Size: Bowl (about 10oz.)

Number of Servings: 6

Recipe submitted by SparkPeople user ABSDRB.