1 lb. dried yellow peas
1 onion
2 celery stalks
2 carrots
2 cloves garlic
1 lg. ham hock
Bay leaves, parsley, thyme, pepper to taste

Soak peas overnight in cold water covering by 1". Fine chop onion, celery and carrot. Crush garlic. Add to peas still in liquid. Add remaining ingredients. Bring to boil then simmer 1 to 1 1/2 hours until peas are tender. Remove meat from bones and return to soup.