2 c. dried split peas (1 lb.)
3 qts. cold water
1 ham bone or small shank end of ham
1 lg. onion, minced
3 stalks celery with tops, chopped fine
1 sprig parsley
Salt and pepper

Soak peas in water overnight. Quick cooking dried peas and beans do not require overnight soaking. Add ham, onion, celery, and parsley. Heat to boil; cover and simmer 4-5 hours, until peas are tender and liquid partially cooked down. Season to taste with salt and pepper. Dilute as desired with additional milk or water. Serve hot.