1 lb. dry split peas
8 c. water
1 meaty ham bone or 2 ham hocks
1 lg. onion, chopped
1 tsp. instant chicken bouillon granules
1/2 tsp. salt
1/4 tsp. pepper
1 c. sliced carrots
1 c. chopped celery
2 slices bacon
1/2 c. light cream
2 tbsp. butter

Rinse peas; place in kettle. Add water, ham bone or hocks, onion, bouillon granules, salt and pepper. Bring to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring often.

Remove ham bone or hocks, remove and chop meat. Return meat to soup and carrot and celery. Simmer 30 minutes. Cook bacon until crisp; drain and crumble. Stir bacon, light cream and butter into soup; heat through. Makes 8 servings.