1 c. yellow or green split peas or dried beans (white or lima)
2 qt. (4 c.) cold water
4 stalks celery, chopped (also use tops)
2 Spanish onions, chopped
2 carrots, chopped
1 bay leaf
1/4 c. olive oil
1 tbsp. butter
2 tsp. salt
Pepper to taste
1 1/2 tbsp. vinegar, cider

Bring peas or beans to boil in water in large pot. Reduce heat; simmer almost 1 hour while preparing other vegetable ingredients. Add all remaining ingredients, except vinegar, salt and pepper and simmer 1 hour longer or until peas or beans and vegetables are tender. Add the vinegar and salt during the last 10 minutes of cooking time. Add pepper carefully, to taste. Ready to serve with crusty bread or turn into a 3-quart crock pot (slow cooker) if taking to church for meal. Keep warm using low setting. Serves 6 or more.