1 c. green split peas
1/2 c. chopped onion
1-2 cloves garlic, minced
1 tbsp. butter
1 qt. ham or chicken stock
1 bay leaf
Dash of pepper
1/4 c. diced celery
4 carrots, peeled & sliced thin
2 med. potatoes, diced
1 c. diced ham

In large pan or pot, saute onion and garlic in butter or oil until tender, about 5 minutes. Add peas, stock, bay leaf and pepper. Heat to boiling. Reduce heat to simmer. Cover and simmer until peas are tender, stirring occasionally, about 30 minutes. Add vegetables to soup. Cover and simmer until veggies are just tender and still retain their shape and texture, about 10 to 15 minutes.