1 lb. dried split peas
10 c. water divided
2 celery tops, whole
1 small onion, whole
1 clove garlic, peeled and crushed
1 ham bone with some fat
1/4 tsp. dried thyme
1/4 tsp. hot pepper sauce
1 tsp. granulated sugar
4 green onions, sliced (with tops)
3 ribs celery, sliced
4 carrots, peeled and sliced
2 tsp. chicken bouillon granules
2 tbsp. lemon juice
2 c. coarsely chopped baked ham
1 lb. smoked sausage, cut into 1 inch slices

In a large soup pot or Dutch oven, soak rinsed peas in 2 cups cold water for 1 to 2 hours. Add remaining 8 cups water, celery tops, onion, garlic and ham bone. Simmer 2 hours. Remove and discard celery, onion and ham bone. Add thyme, hot pepper sauce, sugar, green onions, sliced celery, carrots, chicken bouillon granules and lemon juice. Stir well. Simmer for 30 minutes. Add ham and sausage; simmer 30 to 45 minutes. Serve hot. Makes 3 quarts; 10 to 12 servings