2 c. split peas
1 ham bone
6 c. water
1 c. chopped carrot
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. butter
1/4 c. chopped celery leaves
2 tbsp. chopped fresh parsley or 1 tbsp. parsley flakes
2 tsp. salt
1 tsp. basil
1/4 tsp. allspice
1/4 tsp. thyme
1 bay leaf
2 c. chopped raw spinach
1 c. frozen green peas

Place split peas in large soup pot with ham bone. Add water. Saute carrots, onion and celery in butter until tender. Add to pas. Add remaining ingredients except spinach and green peas. Bring to a boil; cover and simmer 30 minutes. Add spinach and green peas, simmer 30 more minutes. Remove ham bone and bay leaf.

Variation: After cooking, soup may be pureed in blender if smooth consistency is preferred.

206 calories per 1 cup.