Split Pea Soup
by Douglas Nulle

1 (16 ounce) package dry split peas
1 ham bone or 1 cup ham pieces
3 quarts water, beef, chicken, or vegetable stock
1 cup celery, finely chopped
1 cup onion, finely chopped
2 cups carrots, chopped (optional)
2 tablespoons lemon pepper seasoning
3 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 cup dry sherry (optional)
Lemon, thinly sliced (optional)
Parsley (optional)

Put all the ingredents except the last three in a large pot.  Bring to a boil, then reduce heat.  Simmer about 2 hours.  Remove ham bone and chop the meat into small pieces.  Return meat to pot.  Add sherry, if desired, and cook for 15 minutes.  Pour into soup bowls and garnish with lemon slices sprinkled with parsley.  This freezes very well.

Serves 8-10. 

Note:  To reduce cooking time, the peas may be soaked overnight.