1 lb package green split peas
1 ham boane (with a small amount of ham left on)
1 C chopped celery
1 C chopped onions
1 1/2 C sliced carrots
3 large potatoes cut into 1 inch cubes
2 cubes of chicken bouillon
2 bay leaves
6-8 whole allspice cloves
2-3 tsp of McCormick Italian seasoning
Salt and pepper to your liking
Rinse split peas and soak in water for 1-2 hours. In a large pot with about 3 quarts of water boil the ham bone for 1-2 hours. Remove the bone and cut the ham into small 1/4 inch pieces and return ham to pot with peas, celery, onions, bouillion cubes, bay leaves and the rest of spices. Simmer partly covered 1 1/2 hours. Stir occasionally. Add carrots when peas start to break down. When peas completely break down, add potatoes and simmer until they are tender. If soup is too thick, thin with a small amount of water.
May be served with saltines, croutons or sauerkraut.