2 c. split peas
Ham bone, 2-inch cubes, salt pork or 1 1/2 c. ham pieces
1/2 c. onions, chopped
1 c. celery, chopped
1/2 c. carrots, chopped
1 clove garlic
1 bay leaf
1 tsp. sugar
2 tbsp. butter
2 tbsp. flour

Wash and soak peas overnight. Drain peas, reserving liquid; add enough water to make eight cups. Add peas, ham, onion, celery, carrots, garlic, bay leaf and sugar. Cook covered for 2 1/2 to 3 hours or in crockpot for 8 hours on high.

To bind soup, melt butter and stir in flour until blended. Slowly add a little soup to mixture and stir until it boils. Then stir into the rest of the soup. Season to taste.