1/4 c. butter
1 1/2 c. chopped onions
1 c. each of chopped celery, carrots
1 lb. dried split yellow (green) peas
1 meaty ham bone (about 1 1/2 lbs.)
1 sm. bay leaf
2 tsp. salt
1 tsp. pepper

Melt butter in large saucepan. Add onions, celery and carrots, saute until tender. Rinse peas. Add peas and 3 1/2 quarts water to saucepan. Add remaining ingredients. Simmer about 3 hours, stirring occasionally. Remove bone, cut off meat. Chop and add to soup.