1 (16 oz.) bag dried green split peas, picked over and rinsed
3 chicken bouillon cubes or 3 tsp. instant bouillon granules
2 c. chopped onions
1 1/2 c. thinly sliced carrots
12 oz. cooked ham, diced

Put 12 cups water, the split peas, bouillon and onions in a 4 to 5-quart heavy pot. Bring to a boil; reduce heat and simmer, uncovered, 2 hours, stirring occasionally. Add carrots, simmer 20 minutes until carrots are almost tender. Stir in ham and simmer 10 minutes longer. Makes 8 cups - 4 servings.