Ham hock
16 oz. bag dried green peas
8 c. water
1 lg. onion, coarsely chopped
3-5 carrots, chopped
2-3 garlic cloves, crushed
1/2 tsp. thyme
1/4 tsp. pepper
2 pinches allspice

Boil peas in water 5 minutes; let stand 1 hour (without removing the lid!) Add rest of ingredients and cook 2-3 hours until peas disintegrate. Remove ham hock, cool and cut meat off bone and add to soup. 6-8 servings.