1 lb. dried green split peas
6 c. water
2 cans chicken broth stock
1/2 lb. ham
3/4 c. chopped celery
1 c. chopped onion, (1 lg.)
2 1/2 c. diced potatoes
1 1/2 c. diced carrots (2 lg.)
1/2 tsp. salt
1/4 tsp. pepper

In large saucepan, combine peas and water. Bring to a boil and cook for 2 minutes. Remove from heat, cover pan, and let stand for 1 hour. Add stock, ham, celery, and onion. Bring to a boil again; reduce heat, cover pan, and simmer for 1 1/2 hours. Add potatoes and carrots and cook for 15 to 30 minutes or until peas disintegrate. If soup gets too thick, thin it with additional stock. Season with salt and pepper.