Pea Soup - cooking recipe

Ingredients

1 lb. yellow split peas
1 lb. ham hocks or 1/2 c. chopped ham
1 finely chopped onion
1 Tbsp. thyme
10 c. water
2 c. each: diced potatoes, rutabaga and celery
1 1/2 c. chopped leeks
1 Tbsp. salt

Preparation

Combine peas, ham hocks or chopped ham, onion, thyme and water in large Dutch oven.
Bring to a boil.
Reduce heat; cover and simmer until tender (1 1/2 to 2 hours).
Add potatoes, rutabaga, celery, leeks and salt.
Return to simmer and cook, covered, for 30 to 45 minutes.
Remove ham hocks; discard skin and bones.
Chop finely and return to soup.
Sprinkle parsley or thyme on top. Makes about 15 cups.