1 lb. green split peas
Ham bone, or piece of bacon
2 onions
Bay leaf
1/2 c. dried whole peas
2 qt. water
2 stalks celery
(Lg. carrot)

Soak and parboil the split peas and whole dried peas. Drain off that cooking water and discard. Add the ham bone or piece of bacon, 2 quarts water and all the other vegetables. Bring to a boil; stir a few times. Turn down the heat and simmer very slowly for hours. Remove the ham bone or bacon and bay leaf. Season to taste.

If you like meat in soup, shred off pieces from the bone and add to the soup when it is reheated for serving. A dash of Worcestershire sauce or some sherry goes well in this soup.