1 ham bone or 1 ham steak
1 pkg. split peas
4 cloves garlic
1 bay leaf
2 stalks celery, cut into 1-inch pieces
1/2 onion, chopped fine
Salt to taste
6 c. water

Put dry peas onto a baking sheet and spread out so that you will be able to see them. Pick over and remove any discolored peas or stones and discard. Wash well under running cold water and rinse several times. Cover with water and soak for 1 hour adding water as needed.

Cover ham bone or ham steak in water (use less water if thicker soup is wanted) and bring to a boil. Add split peas, garlic, celery, onion and salt (very little at first - more can be added later) and cook on low flame for 1 1/2 hours. Stir occasionally.