2 c. dried split peas (1 lb.)
2 to 3 qts. cold water
1 ham bone (or shank cut into bite-size pieces)
1 lg. onion
3 stalks celery with tops, chopped fine
1 sprig parsley
Salt & pepper

Soak peas in water overnight. Add ham, onion, celery and parsley to peas. Heat to boiling then cover and simmer 4 to 5 hours (until peas are tender and partially cooked down). Season to taste with salt and pepper. For smoother consistency, put soup through sieve. Dilute with milk or water if desired. Serves 8.