• 1 package (16 oz) dry, green split peas
• 4 cups water
• 2 cups chicken broth
• 1/2 lb cooked, finely cubed ham
• 1 large potato, peeled and diced
• 3 medium carrots, peeled and sliced
• 1 celery stalk, sliced
• 1 small onion, chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp onion powder
• 1/8 tsp dry thyme leaves
• 1 bay leaf

1. Rinse split peas in cold water.
2. Combine all ingredients in a Dutch oven or large sauce pan; bring to a boil.
3. Reduce heat and cover. Simmer, stirring occasionally, 1 1/2 hours. Remove bay leaf.

Yield: 6 servings.

Useful Tip: If soup is too thick, add enough water until soup reaches desired consistency. Soup thickens upon standing, so leftovers will probably need more water before re-serving.

(Grammie Jan)