1 lb. dried split peas
12 c. water
1 ham bone
1 c. chopped onions
1/2 c. chopped celery
2 tsp. salt
1/4 tsp. pepper
1 c. diced potatoes

Wash peas and soak overnight in 4 cups cold water. Add remaining water, ham bone, onion, celery and seasonings. Cover, bring to boil and simmer until peas are tender, about 2 hours. Add potatoes and cook until tender. Remove ham bone, puree soup and reheat. Serves 8.