8 c. water
2 1/4 c. dried split peas
2 lbs. smoked ham
1 med. onion, chopped
1 tsp. salt
1/2 tsp. pepper
2 med. carrots, chopped
2 med stalks celery, chopped

Heat water and peas in a heavy Dutch oven and bring to boil; boil 2 minutes. Remove from heat, cover and let stand 1 hour. Stir in ham, onion, salt and pepper. Simmer, covered until peas are tender, about 1 hour. Add carrots and celery, simmer about 45 minutes longer. 8 servings.