1 lb. dry green split peas
2 qt. cold water
2 lb. ham hocks
3/4 c. minced onion
1 c. finely diced celery
1 c. finely diced carrots
Salt and pepper to taste

Place peas in Dutch oven, cover with water and soak overnight. Add ham hock and onion. Bring to a boil; reduce heat, cover and simmer 60-90 minutes. Stir occasionally.

Remove ham hock; cool. Remove meat from bone. Dice meat and return meat to soup. Add celery and carrots. Simmer, uncovered, 30-40 minutes. Stir occasionally. Season with salt and pepper.