1 (1 lb.) pkg. dry green peas
1/4 to 1/2 lb. bacon, diced
2 med. onion, sliced
2 to 4 carrots, diced
1 c. sliced celery
2 qts. water
2 tsp. salt
Pepper to taste
1 to 2 tbsp. chopped parsley (fresh or dried)
2 lg. potatoes, peeled and diced
1 ham bone (left from cooked shank)

1. Wash dry green peas, soak in cold water.

2. In Dutch oven or large pot, saute' diced bacon until golden brown. Now add diced onions, carrots and potatoes, saute' until onions are golden. Add salt and pepper, parsley.

3. Drain peas. Add water, peas and ham bone. Simmer, covered approximately 2 to 2 1/2 hours, stirring occasionally until peas are melted. Remove ham bone, cut all bits of meat from it and return meat to soup. Serve hot. (May be frozen.) Makes approximately 9 cups of soup.