1 lb. dry split peas
2 c. celery, coarsely chopped
1 lb. bag carrots, coarsely chopped
1 lg. onion
2 tbsp. olive oil
8 c. water
1 lb. ham seasoning
1 tsp. salt
1 tsp. pepper
1 tbsp. herb seasoning
1 tbsp. Worcestershire sauce
1 tbsp. parsley flakes

In 10-quart Dutch oven, cook celery, carrots and onion until crisp-tender. Saute in ham pieces. Stir in water, peas, salt, pepper and seasonings. Bring to a boil; reduce heat to low. Simmer, covered, 45 minutes or until peas are tender. Add parsley. Simmer, uncovered, for 45 minutes or until thickened. Serves 8.