3 c. dried green split peas
1 ham bone with some meat on it
3 qt. boiling water
2 lg. carrots, cut in chunks
1 lg. onion
6 sprigs parsley
Several celery leaves
1 bay leaf
Salt
Freshly ground pepper

Put the split peas and ham bone in a large kettle. (Peas do NOT need to soak.) Add boiling water, carrots, onions, celery and the herbs and leaves tied in small bouquet. Bring to boil. Cover and simmer 3- 4 hours.

Remove the herbs, ham bone, carrots, onions and cool the soup. Chill overnight. The next day, remove the fat from the top of the soup. Add some diced ham or supplement it with slices of Polish sausage. Eat with dark bread and butter.