2 1/2 c. dry peas
8 c. cold water
Ham shank
3/4 c. chopped onion
3/4 c. diced celery
3/4 c. diced carrots
1 bay leaf
1 tsp. salt
1 garlic clove

Combine all ingredients. Bring to boiling point. Cover; reduce heat. Simmer 2 hours, stirring occasionally. Take ham shank out and remove meat from bone. Cut in small pieces and return to soup. Stir soup well. Thin soup, if desired, by stirring undiluted evaporated milk into the heated soup slowly.