Ingredients:

2 cups dried split peas or lentils
1 medium size onion, chopped
1 ham bone or small shank end of ham
2 quarts cold water
1/2 teaspoon celery salt
salt and pepper, to taste

Directions:

Rinse peas or lentils in cold water, then drain and cover with 2 quarts cold. Allow to soak overnight. Add ham bone, onion and celery salt to peas and water, bring to a boil and simmer, covered, for 2 1/2 to 3 hours. Remove bone from soup and cut off and chop meat adhering to it. Return to soup and reheat to serving temperature.