1 c. dry yellow split peas
1 c. dry green split peas
7 c. cold water
1/2 lb. carrots
1 lb. yellow turnip
2-3 med. onions
4-5 celery stalks
1/2 c. rice
3/4 lb. cooked ham (1 thick slice)

Sort and rinse peas. Add cold water, bring to boil. Wash vegetables; peel onions and turnip; cut all into cubes. Add vegetables while brining water to boil. Add rice 1 hour before end, i.e., cook for 1 hour. Cut ham into small cubes and add for last 20 minutes of cooking.

NOTE: This soup is usually too thick for croutons. More water may be added, if desired.