2/3 c. chopped onion
1/4 c. carrot
1/2 c. celery
2 sprigs parsley
1 clove garlic
1 bay leaf
1/2 tsp. sugar
1/4 tsp. salt
1/8 tsp. thyme
1/8 tsp. pepper
2 cans chicken broth (or 4 bouillon cubes & 3 c. water)
1 c. slivered ham
1 cubed potato
1 lb. (2 c.) dried split peas
1 ham hock

Put peas and ham bone in large kettle and cover with water. Boil gently 2 minutes. Cover and remove from heat. Let stand 1 hour. Add all the remaining ingredients and enough water to cover comfortably, except ham and potato. Heat to boiling. Cover and simmer (1 1/2 to 3 hours) until peas are very soft. Add ham and potato. Heat and serve.

Note: Onion, celery and carrot can be processed in a blender. Chop. Do not puree.