Vegetarian:

1 cup of washed green split peas

8 cups of water

2 carrots, sliced

2 celery stalks with leaves, chopped

1 medium onion, diced

1 leek, sliced and washed (optional)

2 -3 cloves of garlic, minced (optional)

Sauté vegetables in a few tablespoons of olive oil until translucent, and then add the peas and the water.

Bring all ingredients to a boil and then simmer until peas are soft. Blend. Add salt to taste.

With a Ham Bone, or 1/2 of a 12 ounce package of salt pork, or a Ham Shank: I buy a seasoned, uncured ham shank in Whole Foods. The salt pork is also good, but you must discard it after the soup is ready. It’s too salty.

For this version, you will need: 1 1/2 cups of washed split peas, and 12 cups of water. Then same ingredients as above, plus add the leek and garlic; sauté vegetables in a few tablespoons of olive oil until translucent, and add the peas, water and ham. Simmer for about 2 hours until the ham is falling off the bone. Remove the meat, shred and return to the pan. Season to taste with salt, if necessary.

Before you put the shredded ham back in, if you wish, blend the soup.

This soup thickens as it stands.