Ham Bone( usually left from Easter and may be frozen for later use)
1 large onion finely diced
3 stalks celery finely diced
3/4 cup finely dice carrots
salt
pepper
1 bag green split pea
1 bag yellow split pea
8 quarts water
PROCESS:
Place 4 quarts water and ham bone into soup pot and bring to boil. Lower heat to a gentle simmer, cover and allow to simmer for at least 2 hours. Add other ingredients with 2 quarts water and let simmer for another hour. Remove ham bone and add 2 quarts water.
Soup shoud be smooth with all vegetables invisible. You may want to puree with a hand blender to acheive smoothness.
OPTIONS:
You may dice any ham and return it to the stock.
Mixing some left over mashed potatoes or some dry potato flakes will help thicken final soup. If a thinner consistency is required, add some chichen stock.
Serve with garlic crouton or (for the authentic taste) old stale dry rye bread.