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1 lb dry split peas
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8 c. broth from ham bone - (cook bone or possibly ham
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hocks with
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2 quart water about 1 hour, chill then skim fat from the top)
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Bits of ham removed from bone
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1/2 c. minced onion
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1/2 c. minced celery stalk and leaves
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2 med carrots cut 1/2" dice
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2 x bay leaves
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Salt to taste
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Freshly-grnd black pepper to taste
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