Split Pea Soup

(from Reston Chorale's Occasional Newsletter)

2 pounds dried green peas
4 quarts water
2 carrots, diced
2 celery stalks, diced
2 cups coarsely chopped onions
Ham shank or smoked hock or ham bone
Salt and pepper, to taste

Combine all ingredients. Bring to boil. Skim scum. Simmer about 2 hours.  Remove ham bones and push soup through sieve or food mill (a blender works well, too).  [DK: I usually add chopped ham at this point, if I have some left over.]