Country Split Pea Soup

Country Split Pea Soup                                 From: Eileen Savoldi

2 c. split peas                                                       1 bay leaf

1 hambone or 1-2 c. chopped ham                         2-3 dashes tobasco

1 c. chopped onions                                             salt and pepper to taste

1 c. chopped celery                                              1/2 tsp. thyme

1 c. chopped carrots                         

1 clove garlic, minced

                Soak peas overnight or 4-6 hours.  Drain, reserving liquid. Add enough water to make 8-10 c. liquid.  Combine peas, water, ham and pork bones in 6 qt. soup kettle.  Simmer slowly.  Cover for 4 hours.  Add onion, celery, carrots, garlic, bay leaf, tobasco, and thyme.  Simmer for another 1-2 hours.  Season to taste with salt and pepper.