Split pea is often a soup lover's favorite. Preparation time: 30 minutes. Cooking time: 2 hours. Serves 6-8. 1 ham hock 2 1/2 qt. water 12 green onions 1 c. diced carrots 1 c. diced celery 1 slice of lemon 1/2 tsp. white pepper Salt to taste 1 bay leaf

Place peas in colander and rinse thoroughly with cold water. Rinse ham hock with cold water. Place peas, ham hock and water in large kettle.

Slice green onions, using all 12 of the white bottoms and about 6 of the green tops. Add green onions, carrots, celery, lemon, seasonings and bay leaf to peas mixture. Bring to a boil, then reduce heat.

Simmer, uncovered, for 2 hours, stirring frequently to prevent sticking and adding more water as needed. (Take caution to avoid scorching as soup thickens.)

Remove ham hock, lemon slice and bay leaf when soup is done. Cut ham from ham hock, discarding skin and bone. Dice ham coarsely and return it to the soup. Soup may be pureed if creamier soup is desired.