1 cup green or yellow split peas, rinsed 1 medium potato, peeled and diced 4 cups ham or chicken stock 1 bay leaf 1/3 cup diced onion 1/3 cup celery 1/3 cup carrots 1 cup diced cooked ham
Combine all ingredients in large soup pot. Bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until vegetables are tender and soup has thickened, about 45 minutes to one hour. Add salt and pepper to taste, but only after the cooking time.