1 ham bone
2 cups dried peas
2 quarts water (4 cups)
1 cup chopped celery
1/2 cup diced carrot
1/2 cup chopped onion
1 bay leaf
1/4 tsp. thyme
salt and pepper, to taste

Wash and sort peas. Place in a large pot and add water; bring to a boil and simmer 2 minutes. Remove from heat; cover and let stand for 1 hour.

Add ham bone, vegetables, bay leaf and thyme. Heat to boiling; reduce heat and simmer, covered, for 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. Return meat to soup. Season with salt and pepper.

Makes 2 quarts.

Submitted by: Joann Hodge