8 c. water
1 lb. dried split peas
2 lb. smoked ham
1 med. onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 med. carrots, cut 1/2 inch pieces
2 med. celery, cut 1/2 inch pieces

Heat water and peas to boil. Boil for 2 minutes. Remove from heat; cover and let stand 1 hour.

Stir ham (trim fat), onion, salt and pepper into peas. Heat to boiling. Reduce heat; cover and simmer until peas are tender, about 1 hour. Skim fat if necessary.

Remove ham; trim fat and bone from ham. Cut ham into 1/2-inch pieces (about 4 cups). Stir ham, carrots and celery into soup; heat to boil. Reduce heat. Cover and simmer until vegetables are tender (45 minutes).

Pasta or noodles may be added next day to stretch leftovers. Soup is even better the next day.

Yield: 8 servings.