2 1/4 cups dried split peas (rinsed)
8 cups water
1 large onion, chopped (about 1 cup)
2 medium celery stalks, finely chopped
1/4 tsp. black pepper and spindled sea salt (to your taste)
1 ham bone *optional
3 medium carrots, cut into 1/4-inch slices
1 Heat peas and water to boiling in 4-quart pot. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2 Stir in onion, celery, sea salt and black pepper. Add ham bone. Heat to a boil and then reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
3 Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. (*ham bone is optional)
4 Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
*Put a dollop of sour cream on top.
*You can make split pea soup without the ham bone.