3 ham hocks
2 bags peas
4 to 5 carrots, sliced thin
3 stalks celery with leaves
2 lg. onions, chopped sm.
6 med. potatoes, cubed
2 1/2 to 3 qts. water
Pepper & salt to taste

In large corn kettle, add ham hocks, peas, 2 1/2 quarts of water. Cook medium-high until starts cooking. Reduce to low and simmer all day. In the last hour, add vegetables and more water to desired consistency. Garnish with parsley. Serve with warm bread, salad and fruit.