Ingredients:

8 C. water	1 C. finely chopped celery
¼ tsp. pepper	1 large onion (abt. 1 C.)
1 lb. dried split peas (abt. 2½ cups)
3 med. carrots, cut into ¼-inch slices
1 ham bone or 2 lbs. ham shanks, or smoked pork hocks

Heat peas and water to boiling. Boil uncovered for 2 minutes.; remove from heat. Cover and let stand for 1 hour.

Stir in onion, celery, and pepper. Add ham shanks. heat to boiling; reduce heat. Cover and simmer for about 1½ hours or until peas are tender.

Remove ham shanks; remove ham from bone. Trim excess fat from ham; cut ham into ½-inch peices. Stir ham and carrots into soup. Heat to boiling; cover and simmer unti carrots are tender and soup is of desired consistency - about 30 minutes.

About 8 servings (about 1½ cups each); 425 calories per serving.

Ingredients:

2 qt. water	2 well cleaned, chopped-up leaks
2 or 3 stalks chopped celery	2 or 3 bay leaves
1 meaty ham bone	1 chopped onion (about 1 C.)
3 or 4 chopped carrots	¼ tsp. black pepper
1 small package small white beans

Rinse and sort beans with cold water and soak overnight. Drain water off beans; rinse again and cover with 2 quarts cold water. Add the rest of the ingredients; bring to a boil. Reduce heat and simmer until beans are tender (about 2 hours).

Remove ham shanks; remove ham from bone. Trim excess fat from ham; chop meat and return to soup. Add salt if needed. Ham is usually salty enough to require very little more salt.