1 lb. dry green or yellow peas
11 c. water
Hambone, smoked pork hock, kielbasa or Italian sausage
2-3 carrots, diced
1 med. onion, diced
Salt & pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
Dash of garlic
1 potato, diced

Rinse and simmer peas in water along with meat until peas are soft. Take bone out and remove meat. Return meat to soup. Puree about 2/3 of this mixture. Saute carrots, celery and onion until soft. Place in soup and simmer until almost done. Add seasonings and potato; simmer until done. Yield: 10 servings.