Split Pea Soup
1 lb. green split peas
1 meaty hambone
1-1/2 cups sliced onion
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1/4 teaspoon marjarom
1 cup diced celery
1 cup sliced carrots
1 teaspoon parsley flakes
Soak peas overnight, drain. Combine 2-1/2 quarts water, peas,
hambone, onion and seasonings in soup kettle. Simmer, covered,
for 2 hours, stirring occasionally. Remove bone, cut off meat.
Return meat to soup, add celery, carrots, and parsley. Simmer,
covered, for 45 minutes longer.