2-3 smoked turkey legs, or pork hocks

Cover with 2-3 quarts of water and cook for 2 to 2 1/2 hours. Allow to get cold, and skim off fat. Remove meat from bones, and cut into bite size pieces.

Add: 1 c. sliced celery, leaves also 1/2 c. chopped parsley 2 bay leaves 2 c. sliced carrots 1 lb. split peas, wash first 2 cloves crushed garlic

Bring soup and vegetables to good rolling boil and cook for about 1 hour, or until peas are soft.