1 ham bone or 2 smoked ham hocks
1 pkg. whole dry green peas
1 lg. chopped onion
1/4 lb. butter
1/4 c. flour
1 can hominy corn
Salt and pepper to taste
Water (fill 6 quart pan 3/4 full)

Boil ham bone or hocks for approximately 1 hour. Remove bone from pan. Wash peas well in cold water. Place in pan. Add hominy corn and salt and pepper. Bring to boil, reduce heat and simmer.

(Make roux with onion, butter and flour.) Melt butter in skillet, saute chopped onion. Add flour, stir. Add to soup top. Simmer for 3 hours.