1 cup Split peas
3 cup Water (cold)
2 lb Smoked ham, shank or bone
3 qt Water, boiling
1 Onion, chopped
Celery leaves
1 teaspoon Salt
2 Carrots, minced
Yield: 6 Servings
Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, ham bone, onion, celery leaves, carrots, salt.
Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove ham; chop and return to soup. Season to taste with salt and pepper. Also freezes well.