1 (1 lb.) pkg. green peas
1 ham hock
1-2 onions
1 celery stalk
1 c. sliced carrots
1 bay leaf
Dash of pepper

Place peas in colander and rinse thoroughly in cold water. Rinse ham hock. Place ham hock and peas in a large kettle of 2 1/2 quarts of water. Chop onions, celery, and slice carrots and add to kettle with 1 bay leaf and a dash of pepper. Simmer for 2 hours, uncovered, stirring occasionally to prevent soup from sticking. You can also crush some of the peas with a slatted spoon to thicken soup.

Remove ham hock. Cut from bone, remove skin and chop ham coarsely. Return ham to kettle and remove bay leaf. Serve steaming hot with cornbread twists or biscuits.