ham bone,
with a little meat (left over from cooked ham)
1 1/2 cup
diced potato
1 cup
diced celery
1 cup
diced onion
1 cup
diced carrot
1 small
bay leaf
1 tsp salt
1/4 tsp
pepper
Method :
Wash peas.
Put in large kettle. Add water and tomato juice. Bring to a boil, turn
down heat, cover tightly and simmer until peas are soft, about 45
minutes.
Add ham bone
and all remaining ingredients. Cover again and simmer until vegetables
are all tender, about 45 minutes. Lift out ham bone. Remove any pieces
of meat from bone and return to soup. Discard bone. Taste and adjust
seasoning (amount of salt depends on saltiness of ham). Serve hot.