1 lb. dried split peas
2 qt. water
1 ham hock
1 c. celery, finely chopped
1 med. onion, finely chopped
2 carrots, shredded or finely chopped
Salt & pepper to taste

Combine peas and water. Bring to a boil and boil 2 minutes. Remove from heat. Cover and let set for 1 hour.

Add remaining ingredients. Bring to boiling point. Reduce heat and simmer 2 1/2 to 3 hours until peas look creamed and ham hock is tender. Remove ham hock. Trim meat from bone and dice. Return meat to soup. Heat thoroughly and serve. Makes 6 to 8 servings.

Water or milk may be added for a thinner consistency.