1 lb. dried split peas
10 c. water, divided
2 celery tops, whole
1 sm. onion, whole
1 clove garlic, peeled and crushed
1 ham bone with some fat
1/4 tsp. dried thyme
1 tsp. granulated sugar
4 green onions, sliced
3 ribs celery, sliced
4 carrots, peeled and sliced
2 chicken bouillon cubes
2 c. coarsely chopped baked ham

In a large soup pot or Dutch oven, soak rinsed peas in 2 cups cold water for 1 to 2 hours. Add remaining 8 cups water, celery tops, onion, garlic and ham bone. Simmer 2 hours.

Remove and discard celery, onion and ham bone. Add thyme, sugar, green onions, sliced celery, carrots and chicken bouillon cubes. Stir well. Simmer for 30 minutes. Add ham - simmer 30-45 minutes.

Note: This soup can be frozen. Makes 3 quarts, 10-12 servings.