1 large hambone

1 pound split peas

3 quarts water

1 onion

1 stalk celery

1/2 pound baby carrots, cut into thirds

2 cups diced ham

1 can beef broth

1 teaspoon ground thyme

1 bay leaf

2 cups juices from baked ham

Salt, red and white pepper

Place hambone, juices from baked ham, split peas, beef broth, thyme, onion, celery, bay leaf, baby carrots and the 3 quarts of water in large pot. Let come to a rapid boil then simmer 2 1/2 to 3 hours covered over low heat. Remove bone from soup. Cut off any bits of ham from bone and add to soup, along with the 2 cups of slivered cooked ham. Season to taste. Makes 8 generous servings.

Liz Robin, Jeanerette