1 ham bone
2 c. split peas, drained
Onion
Celery
Carrot
Garlic
Bay leaf
Thyme
Salt and pepper
Cayenne pepper
Croutons

Put peas in pot and soak overnight.

Place ham bone into soup kettle with 2-3 quarts of water. Add large onion, peeled and chopped. Add three or four stalks of celery, chopped, including some of the leaves. Add two carrots, chopped. Add two cloves garlic, minced. Add bay leaf, a pinch of thyme and cayenne. Salt and pepper to taste.

Bring water to a boil rapidly and then lower heat. Simmer until split peas are tender. Some would recommend that you remove the bone and run the rest of the soup through a blender; my feeling is that it should be left as is, served with some of the ham in each bowl and topped with a handful of croutons.