1 lb ham shank or ham hocks
1 cup celery, minced
Sprig of parsley
1/4 tsp pepper
1 medium onion, chopped fine
1 lb split peas
1 lb lima beans
According to Scott Schultz this recipes takes him two days to slowly cook to perfection. Scott says he starts with 'simmering my bones' and meat for at least 24 hours or overnight in just water with just the celery, parsley and pepper. Scott uses celery seed instead of minced celery. While the meat is slowly cooking put Baby Lima beans in cold water over night. Change the water every few hours. Set aside in the fridge. Scott suggests you should change the water in the lima beans when you think of it; this tends to take the gas out of the beans.
Remove the ham and clean the meat off the bones. Put the ham back into mix, add onions, and lima beans and however many carrots you want. Add the split peas last. Cook in crock pot for another 24 hours or overnight. Makes over six cups.
Scotty's Note: This was his mother's favorite soup.
Editor's Note: Scott Schultz has been maintaining the Herron Island water system since the mid 1980s!