1 1/2 c Dry green split peas
1 sm Smoked ham hock
1/2 c Onion — chopped
3/4 ts Salt
1/8 ts Pepper
6 c Water
Add peas, ham hock, onion, salt, and pepper to water. Simmer, covered, 1-1/2 hours or until ham hock is tender. Remove ham hock and cut meat from bone. Cut meat into small pieces. Return meat to soup. Heat to serving temperature. Calories per 1 cup serving: About 195 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias