Betty Crocker's Split Pea Soup (Revised)

From Betty Crocker Cook Book (40th Anniversary Edition). I've made this SEVERAL times and it is always delicious. consistency.

• Ready In: 3 hrs 25 mins
• Serves: 8

Ingredients

• 1  lb  dried split peas (about 2 1/4 cups)
• 8  cups water
• 1  large onion, chopped (about 1 cup)
• 1  cup celery, finely chopped
• 1⁄4 teaspoon pepper (or more)
• 1  ham bone (or 2 lbs. ham shanks, or smoked pork hocks)
• 3  medium carrots, cut into 1/4 inch slices
•  sea salt, course

Directions

1. Rinse and sort peas. Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes. Simmer on low 1 hour.
2. Stir onion, celery and pepper. Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until peas are a little mushy.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2 inch pieces. (If you would like to skim the fat, do so now).
4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer until carrots are tender and soup is of desired consistency, about 30 minutes. Add salt and extra pepper (if needed) to taste.