2 (1 1/2 lb.) smoked ham hocks or 1 meaty ham bone
1 med. chopped onion
2 med. diced carrots
2 stalks thinly sliced celery stalks, leaves included
1 lb. dry green or yellow split peas
2 qt. water
1/4 tsp. ground white pepper

In a 6-quart Dutch oven, combine all ingredients. Bring to boil. Reduce heat and simmer for 2 1/2 to 3 hours until peas are tender. Remove ham hocks or ham bone.

When cool, remove and discard skin, fat and bones. Return meat to soup. Cook slowly until soup is thickened to your liking, usually another 30-45 minutes.