Smoked pork hocks or ham bone
1/4 tsp. thyme
3 c. split peas
1 tsp. salt
3 qts. water
1/4 tsp. pepper
1 lg. onion
1 bay leaf
1 c. grated carrots
Dash cayenne
1 1/2 c. celery and chopped tops

Cook peas and pork in water for 2 hours or more. Add remaining ingredients and simmer for 1 hour or more. Add 1 tablespoon butter and thicken if necessary. Remove meat from bones and add when adding vegetables.