2 c Split Peas 1 Ham bone or 2 pork hocks 1 Large Onion, chopped 1 Large Carrot, diced 2 Celery Stalks w/ leaves 1 cl Garlic, minced 1 Bay leaf 1 Chile pepper, crushed 1/2 ts Thyme 2 tb Flour, opt'l Salt, pepper, and hot -sauce to taste Simmer the peas with the ham bone 2 1/2 hrs. Add the other ingredients and simmer 1/2 hr more. Remove the bone and cut off the meat. Return the meat to the pot. Scoop out a 1/2 cup of the pea mixture, puree and return to the pot OR make a slurry or water and 2 Tablespoons flour and add; cook until soup thickens. Adjust the seasonings and serve. Variations: Use a chicken or turkey carcass and chopped bacon. Add chopped cooked sausage at the end of the cooking process. Add a small amount of turnip. Add oregano, marjoram or sage. Add a tablespoon of tomato paste.