1 lb. dried green split peas
6 c. water
4 c. chicken broth
1/4 lb. cooked ham, diced
3/4 c. chopped celery with some leaves
2 leeks (white part only), thinly sliced
1 lg. onion, chopped (1 c.)
2 1/2 c. diced potatoes (3/4 lb.)
1 1/2 c. diced carrots (2 lg.)
1/2 tsp. salt
1/4 tsp. pepper
Dash of hot pepper sauce

In large saucepan combine peas and water. Bring to boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add broth, ham, celery, leeks and onion.

Bring soup to a boil; reduce heat, cover the pan. Simmer for 1 1/2 hours. Add potatoes and carrots; cook soup for another 30 minutes. If soup gets too thick, thin with additional broth. Season with salt, pepper and hot sauce.