1 1/2 c. quick cooking green split peas
1 ham bone
2/3 c. onion, coarsely chopped
1/4 c. chopped carrot
1/2 c. coarsely chopped celery
1 clove garlic, finely chopped
1 bay leaf, crumbled
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. dried thyme leaves
1/8 tsp. white pepper
2 (14 oz.) cans clear chicken broth
1 c. cooked ham, cubed

In 4 quart kettle, combine peas and 1 quart water; bring to boiling. Reduce heat; simmer, covered, for 45 minutes. Add more water if necessary. Add ham bone and rest of ingredients, except ham; simmer, covered, for 1 1/2 hours. Remove ham bone and discard. Press soup mixture through coarse sieve. Return to kettle; add ham and reheat slowly until thoroughly hot. Serves 4 to 6.