Mom's Split Pea Soup

Mmmm... This soup is the reason to have a ham (with the bone) in my opinion. It's an economic meal that makes great use of the leftover ham bone and any little bits of meat. Leftover soup freezes well.

• 1 pound split peas
  
• 1 t. salt
  
• 1/2 t. pepper
  
• 1 ham bone
  
• 1 1/2 c. chopped onion (more or less)
  
• 1 c. chopped celery
  
• 1 c. chopped carrots (2 carrots)
  
• 1 clove garlic, pressed or minced
  
• 1 t. sugar
  
• 1 t. beef boullion (I often leave out)
  

1. Cover peas with 10 cups water. Simmer gently 2 minutes. Remove from heat. Cover and let stand 1 hour.
   
2. Add ham bone, salt, pepper, and onion to peas and water. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or more. Add vegetables. Cook another 30-40 minutes. Taste to correct seasonings.
   
3. For thicker soup, melt 2 tablespoons butter. Add 2 tablespoons flour. Add a little soup to this, then add the paste to soup and stir around.