Split Pea Soup

Ingredients
1 package (16 ounces) dry green split peas
1 ham bone
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup diced carrots
1 cup diced celery

Directions
Place peas in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid.
 
Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally.

Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrots and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf. Yield: 10 servings (about 2-1/2 quarts).

 
Source:  www.tasteofhome.com