2 c. green split peas
1 ham bone
2 qt. cold water
2 carrots, diced
1 onion, diced
1 celery stalk, diced
savory
cayenne pepper

Soak peas overnight. Put ham bone in a large kettle with cold water and simmer 1 1/2 hours, keeping the lid tightly closed. Do not boil. Add peas, carrots, onion, celery and seasonings and continue to simmer one more hour or until peas are very soft. Remove ham bone. Rub soup through sieve and return to kettle. Season further to suit taste, adding salt only if necessary.