1 good sized ham bone
6 quarts water
3 to 4 lb. green split peas (or yellow, it doesn't matter)
1 (1 lb.) pkg. bacon, cut into 1/2-inch pieces
4 good sized garlic cloves, minced
2 good sized carrots, minced
2 celery sticks, chopped into 1/2-inch pieces
1 very large white onion, chopped fine
4 bay leaves
4 tbsp. coarsely ground black pepper
1 tbsp. ground cloves (yes cloves! trust me!)
2 tbsp. each of ground rosemary + sage
salt, to taste (optional)

In a very large soup pot add 6-quarts water. Bring to slow boil. Put in ham bone and let simmer for about an hour then remove (just so there is enough room!)

Add peas, some or all depending on how thick you want it. Simmer another 30 minutes. Then add all remaining ingredients. Simmer at a very slow boil for about 3 hours.

Makes 6 to 8 REAL soup bowls. Serve with croutons if you wish.

Submitted by: Russ Cunningham