1 pkg. (16 oz.) dried green split peas
2 3/4 qts. water
4 sm. hot peppers
3 med. onions, chopped
2 med. carrots, diced
2 bay leaves
1 lg. ham hock
1/4 c. celery leaves, chopped
2 tbsp. parsley, chopped

Sort and wash dried green split peas; place in a Dutch oven. Add 2 3/4 quarts water, cover and bring to a boil. Cook 2 minutes. Remove from heat, and let stand 1 hour. Add hot peppers and remaining ingredients to peas. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove ham hock, peppers, and bay leaves. Cut ham from ham hock, and chop; add to peas. If desired, spoon mixture into container of an electric blender, and process until smooth. Yield: 2 1/2 quarts.

Tip: Onions offer outstanding nutritive value. They are a good source of calcium and vitamins A and C. They contain iron, riboflavin, thiamine, and niacin; have a high percentage of water, and supply essential bulk. They are low in calories and have only a trace of fat.