ham bone
1 lb. split peas
3 carrots
3 stalks celery
1 small potato
1 tsp. salt
3 bay leaves

Place ham bone into large pot with 2-3 quarts cold water. Peel carrots and potato, cut in pieces and add to pot. Cut celery into pieces and add along with salt and bay leaves. Bring soup to a boil on high heat, then simmer for at least 2 hours. Remove bone and bay leaves and put soup through a blender to puree (in 2 or 3 small batches). Bouillon cubes may be used if no ham bone is available. This soup bay be frozen and reheated.

Submitted by: Carol Tavares