Split Pea Soup

• 1 C. finely chopped onion
• 1 tsp. vegetable oil
• 1lb. dried split peas
• 1lb. country ham or picnic shoulder
• salt and pepper to taste
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• Soak peas in enough water to cover overnight. Drain.
• In a medium pot, saute onions in oil. Add the split peas, ham, and enough water to cover ingredients; season with salt and pepper to taste (about 1 1/2 tsp. salt and 1/4 tsp. pepper).
• Cover, and cook until peas no whole peas remain, leaving a thick soup, about 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
• Once the soup is ready from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.