16 c. water
2 ham bones
3 c. onions, chopped
4 cloves garlic, crushed
2 c. carrots, diced
2 c. celery, diced
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary, crushed
2 lb. peas (4 1/2 c.)

Bring everything to a boil. Cover and simmer 2 hours. Take out ham bone, remove meat and cut into small pieces. Return meat to soup. Serves 15-20.