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2 c. dried peas
2 qt. water
1 ham bone (hocks or shanks)
1 c. chopped celery
1/2 c. chopped onion
1/2 c. diced carrots
1 bay leaf
1/4 tsp. thyme
1/2 c. diced potatoes

Wash peas, add water and bring to a boil. Reduce heat
and simmer 2 minutes. Remove from heat, cover and let stand 1
hour. Add ham, vegetables, bay leaf and thyme; heat to boil-
ing. Reduce heat and simmer, covered, 2 1/2 to 3 hours or
until peas are soft. Remove bone; cut off meat and dice. If
desired, put vegetables through food mill. Return meat to
soup, season to taste with salt and pepper. Makes 2 quarts.

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