2 parsnips
3 carrots
1 onion
1 lb. split peas (green)
1 ham hock
3 qts. water
Salt and pepper
1 tbsp. vinegar
1/4 c. chopped parsley
2 tsp. salt
1/2 tsp. pepper

Chop parsnips, carrots and onion. Rinse peas. Combine vegetables, peas, ham hock and water in a soup pot. Bring to a boil, reduce heat to low. Cover and simmer 1 hour. Remove ham hock, cut meat into small pieces and return to pot. Add 2 teaspoons salt and 1/2 teaspoon pepper and simmer, uncovered, until thickened, about 30 minutes. Stir in vinegar just before serving. Taste for seasoning. Scatter parsley on top.