2 c. dried split peas
2 qt. water
1 ham bone (or ham shank or ham hocks)
1 c. minced celery
1 medium Vidalia onion, finely chopped
1 medium carrot, grated
1/2 c. chopped fresh parsley (reserve some for garnish)
1/4 tsp. fresh ground pepper
1-2 bay leaves

Rinse peas and place in large pan. Cover with water and soak overnight. In the morning, rinse and barely cover with additional water. Add ham bone, celery, onions, carrot, parsley, bay leaves and pepper. Cook over medium heat until simmering. Reduce heat and stir occasionally until peas are smooth, about 3 hours. (Can also be cooked in a crock pot.) May need to add more water depending on thickness desired. (I add milk to make it creamy.) Remove ham bone, chop any meat remaining on bone and add back to soup. Also remove bay leaves, as they are not edible. Garnish each dish with a sprig of fresh parsley.