Ingredients

Instructions

  1. In large saucepan or Dutch oven, heat peas and water to boiling; boil 2 minutes.
  2. Remove from heat; cover and let stand 1 hour.
  3. Add ham shank, onion, celery, parsley and pepper; heat to boiling.
  4. Reduce heat; cover and simmer 1-1/2 hours.
  5. Add carrots; cover and simmer until carrots are done and soup is of desired consistency, about 30 minutes.
  6. Remove bone; trim meat from bone and add meat to soup.
  7. For a thinner consistency, stir milk or water into soup.
  8. Season to taste.