1 c. dried split peas, rinsed
1 sm. ham bone
1 sm. onion
1 sm. carrot, quartered
1 celery rib, chopped
Pinch of salt and pepper
1 sm. potato, diced

Place peas in enough water to cover and allow to soak overnight. Drain peas and place in a pot with enough water to cover. Add the ham bone, onion, carrot, celery, salt and pepper (to taste). Bring to a boil. Cover and simmer for 1 1/2 to 2 hours or until peas are soft. Add the potato and cook for an additional 1/2 hour. Blend soup so that it is smooth and creamy before serving. Add water if necessary. Serves 4.