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This split pea soup recipe is hardier than the regular version, and is good for eating during cold weather.

Ingredients:
10 cups water
24 oz dried split peas, rinsed
1 med onion, chopped fine
2 lrg carrots, chopped fine
2 lrg celery stalks, chopped fine
1 ham bone, with some meat left on
2 cups chopped ham
3 bay leaves, crumbled
1 Tbsp peppercorns
1 tsp allspice
1 clove garlic, minced
salt and black pepper, to taste

Place the split peas in a strainer and wash under cold water. Put all soup ingredients in a medium stock pot. Simmer 3-4 hours on very low
heat until the peas have completely disintegrated and the soup looks smooth. Serve right away or refrigerate overnight to let the flavors
meld.

Serve with warm crusty buttered bread.