8 c. water
1 tsp. salt
1 lb. dried split peas
1/4 tsp. pepper
2 lbs. smoked ham
2 med. carrots, cut up
1 med. onion, chopped
2 med. stalks celery, cut up

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat, cover and let stand 1 hour. Stir ham, onion, salt and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about 1 hour. Skim fat. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces. Stir ham, carrots and celery into soup. Heat to boiling, reduce heat. Cover and simmer 45 minutes. Makes 8 servings.