Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Dried green split, peas |
| 2 quarts | Water |
| ½ cup | Diced celery |
| ½ cup | Shredded carrots |
| ½ cup | Chopped leeks (white parts only) |
| 1 cup | Cubed cooked ham |
| ½ teaspoon | Seasoned salt |
| ½ teaspoon | Freshly ground pepper |
1. In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper.
2. Cover and cook over low heat about 10 hours. If using a saucepan, stir every few hours to keep mixture from sticking.
3. The flavor is even better if you cool the soup, refrigerate it, then reheat the next day.