16 oz. pkg. (2 c.) dry split peas
2 lb. smoked ham shank
1 tsp. salt
1/2 tsp. basil leaves
1 sm. onion, chopped
6 peppercorns
2 qt. (8 c.) water
2 med. stalks celery, sliced
1 med. carrot, chopped (if desired)

In large saucepan combine first 7 ingredients. Simmer covered, 1 hour. Stir in celery and carrots. Continue simmering, covered, for 1/2-1 hour or until peas are tender and soup thickens. Remove peppercorns and ham shank. Cut meat from bone and return to soup. Heat through. 6-8 servings.