1 lb. green split peas, dry
1 meaty ham bone
1 c. chopped onion
1/2 tsp. pepper
1 c. diced celery
1 c. diced carrots

Cover dry peas with 2 quart cold water and soak overnight. Drain. In a large pan, place bone, onion and pepper with peas. Bring to a boil, simmer 1 1/2 hours. Stir occasionally. Remove bone; cut off meat and cut up. Return meat to pot and add celery and carrots. Cook 30-40 minutes more, or until vegetables are tender.