1 cooked ham shank
2 1/2 qt. water
1 tsp. salt
1/4 tsp. pepper
1 sm. onion, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
1 lb. dried, split green peas

In 4 quart casserole, cover ham with water. Add salt, pepper, onion, celery, carrot and peas. Cover. Cook on high for 25 minutes. Remove ham shank from casserole; cut off any bits of ham. Add pieces of ham to soup broth. Cover. Cook on high for another 30 minutes or until peas are soft. Thicken with flour, if desired. For smoother consistency, puree soup in blender before serving. Yield: 6 to 8 servings.