2 c. split peas
8 c. hot water
1/4 lb. finely chopped ham
1 garlic clove, pressed or finely minced
1 med. onion, finely chopped
1 stalk celery, with top, finely chopped
2 carrots, peeled, finely chopped
1 tbsp. salt
1/8 tsp. black pepper

Combine all ingredients. Heat to boiling, reduce heat and simmer for 1 hour and 20 minutes, or until peas are tender and mushy. Mush peas by stirring soup vigorously for several minutes. Serve warm.

If you wish to omit ham, use 1 tablespoon granulated chicken broth in place of 1 tablespoon salt.