2 c. (1 lb.) dried split peas
2 qt. water
1 hambone with ham on it
1 c. celery, minced
1 med. onion, finely chopped
1 sprig parsley
1/4 tsp. pepper

Heat peas and water to boiling. Boil gently 2 minutes. Remove from heat, cover and let stand 1 hour. Add remaining ingredients. Heat to boiling, reduce heat and simmer 2 1/2 to 3 hours or until peas are soft. Remove bone and trim meat from bone and add to soup. If desired, thin with milk or water, season to taste.