1 lb. dried split peas
2 lbs. meaty ham bones
3 c. chopped onions
3 carrots, diced
2 c. chopped celery
2 garlic cloves, chopped
1/4 tsp. pepper
10 c. water

Combine in large pot and bring to boil. Reduce heat to low and simmer 3 hours, stirring occasionally. Remove ham bones; cut meat into small cubes. Set meat aside, discard bones. In blender, puree soup in small batches. Return soup and meat to pot. Adjust seasonings. Reheat about 5 minutes.