2 c dry split peas
½ c chopped carrots
2 qt water
1 ham hock
½ c chopped celery
1 t chopped onion

Place all ingredients into a large kettle. Boil gently, about 2 hours or until the consistency desired for soup. Remove ham hock. If desired, press peas through a coarse sieve to get puree. Chop meat to fine texture of the bone and return to soup. Season with salt and pepper to taste. Add water if needed.

Makes 8 servings.