4 tbsp. unsalted butter
1 1/2 c. chopped onions
1 c. chopped leeks
5 ribs celery, finely chopped
5 carrots, pared & finely diced
1 ham bone with meat scraps
1 lb. dried split green peas, rinsed
2 1/2 qt. water
Salt & pepper

1. Melt butter in large Dutch oven over medium heat. Add onions, leeks, celery and carrots; stir to coat with butter. Cook covered until tender, about 10 minutes.

2. Add ham bone, peas and the water. Heat to boiling. Reduce heat to low and simmer covered, stirring occasionally, until peas are very tender, about 1 1/2 hours.

3. Remove bone to plate and let cool briefly. Pick meat from bone and stir back into soup. Season with salt and pepper. Serve hot. Total calories per cup: 219.