Ingredients

• 1 Chicagoland Ham bone
• 1 cup each green and yellow split peas
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 medium onion, sliced
• Salt
• 1/4 teaspoon pepper

Instructions

1. Put Chicagoland Ham bone, 3 quarts water, peas, carrot, celery onion, 2 teaspoons salt and the pepper in the kettle.
2. Bring to boil, cover and simmer, stirring occasionally, 1 1/2 hours, or until fairly thick.
3. Remove bone and trim off any bits of meat.
4. Add to soup with more finely diced ham, if available.
5. Add salt to taste.
6. Makes 2 1/2 quarts, or 8 generous servings.

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