Split Pea Soup

Sort through the split peas, checking for pebbles or other dirt, then rinse them thoroughly with cold water. Place the peas in a Dutch oven, and add enough water to cover them by 2 inches. Bring the water to a boil, and boil for two minutes. Remove the pot from heat. Cover and let the peas stand in the water for one to four hours or until the peas are softened. Drain and rinse the peas, discarding the liquid.

Return the peas to the Dutch oven. Add 2-1/2 quarts water, the ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil, then reduce to a simmer, and cover. Allow to cook for 1 hour and 30 minutes, stirring occasionally so the bottom doesn't burn.

Remove the ham bone from the soup. When it's cool enough to handle, remove as much meat from the bone as possible. Dice the meat, and return it to the soup, adding the carrot and celery as well. Simmer, uncovered, for 45 to 60 minutes, stirring often, until the soup reaches desired thickness and the vegetables are tender. Discard the bay leaf, and serve.