2 c. green split peas
2 qt. water
1 lb. end of ham or 1-2 lb. ham bone with some meat on it
1/2 c. celery
1 onion, chopped
1 garlic clove
1 carrot, diced
2 bay leaves
1/2 tsp. thyme
2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. flour
2 bay leaves

Wash and soak dry split peas overnight with 2 quarts cold water. Place in soup kettle with the ham skinned, the diced celery, sliced onion and seasonings. Cover and place in oven at 275 degrees for 3 hours. Remove and strain through coarse strainer. Place on low fire. Cream butter and flour. Add 1 cup stock slowly, then pour into soup slowly until it reaches boiling point.

This recipe can be simmered on top of stove as well for 2-3 hours. Take meat from ham bones and return to soup.