2 lbs. split peas
1/2 cup diced celery
1 1/2 cups diced onion
1 1/2 cups diced carrot
1/2 tsp. black pepper
2 teaspoons salt or to taste
1 Tbsp. liquid smoke (optional)
1 Tbsp. chicken bouillon or 4 cubes
1 ham bone or 2 cups diced ham

Rinse and pick over peas. You may soak overnight as directed on package, but I generally just proceed to cooking as split peas usually cook fairly quickly.

Place peas and remaining ingredients in a 5 quart soup pot or Dutch oven and add water to cover by 3-4 inches. Cover and bring to a boil. Reduce heat to a simmer and cook until peas are tender, about 1 hour. Stir often and add water as needed to obtain the consistency you like. Watch carefully as the peas tend to stick and scorch, especially as they're nearly done. Taste to adjust seasonings before serving. 

Serve hot with crackers, cornbread or bread sticks. Makes approximately 4 quarts of soup.

This recipe is great with lentils as well. I also sometimes use bacon or smoked sausage instead of ham in this soup. If you have a soup or stock pot large enough to hold a double recipe, this is a great recipe to double and freeze portions for later meals.