Smoked Ham Butt and Split-Pea Soup

Makes 6 Servings: Woman's Day Kitchen

1 smoked boneless butt (about 2 1/2 pounds)

1 pound green or yellow split peas, washed

2 quarts water

1 large onion, chopped

3 stalks celery, chopped

1 carrot, chopped

1 bay leaf

6 whole black peppers

Salt

Pepper

Croutons

Put all ingredients, except last 3, in large kettle. Bring to boil. Cover; simmer 2 1/2 to 3 hours, or until meat is tender and peas mushy. Season to taste with salt and pepper. Remove meat; cut half into bite-size pieces. (Reserve remainder to serve cold at a later meal.) Put meat into soup bowls, fill with soup, and sprinkle with croutons. To complete the meal, add a green salad and cake or pie a la mode.