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1. Add yellow split peas, ham shank, chopped onion, chopped carrots, sliced celery, diced parsnips, parsley, bay leaf, cloves, peppercorns, and water to stockpot.
2. Bring to a gentle boil over medium high heat.
3. Partially cover stockpot with lid, and reduce heat to low.
4. Simmer 2 hours.
5. Remove ham shank from soup. Trim meat off ham shank, dice into small pieces and return to the stockpot. Discard bone.
6. Add additional water if necessary. |
