1 1/2 c. dried split peas
1 onion, chopped
2-3 stalks celery, chopped (tops & all)
6 pieces bacon, chopped
ham, salt, pork, leftover pork (whatever you have on hand)
2-3 carrots, chopped
3 tbsp. butter
2 tbsp. flour
2 c. milk
Salt & pepper to taste

Soak the peas overnight in water to cover or use the quick soak method by covering peas with 6 cups water; bring to a boil, cook for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (You can do, this for any dried beans or peas that you've forgotten to soak overnight.)

Add enough liquid to cover with a couple of inches to spare into a large cooking pot. Bring to a boil adding extra water if needed then reduce heat and simmer partially covered for 1 1/2 to 2 hours, the longer you have all the better.

Saute vegetables with your bacon and add to simmering peas adding ham or leftover pork if desired. Dump all of this with seasonings into soup pot.

I start my soup in the morning so I don't have to mess with puree or food mill the longer they cook the softer the peas get.

In a separate pan melt butter. Stir in flour, then the milk as if you were going to make a cream sauce. Stir this into your soup pot the last 30-60 minutes to thicken soup. Add salt and pepper to taste. Enjoy!