Split Pea Soup

The  perfect use for a ham bone . . .

1-1/2 – 2 lbs. ham bone (or pork neck bones)
16 cups water
1 lb. split yellow peas
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced (or one teaspoon ground celery seed)
2 pcs. Knorr’s vegetable bullion
1 teaspoon salt
2-3 medium potatoes, cut into ¾” pieces
8 oz. cranberry sauce

Boil the bone(s) in the water for an hour. Remove bone(s) and discard. Strain liquid, if necessary, with a cheese cloth. Add the peas and allow to sit in the broth for 1 hour. Add all the remaining ingredients, except the cranberry sauce, and bring to a boil. Reduce heat and simmer for one hour. Add cranberry sauce and stir. Puree, in stages, in a blender or food processor. Serve with a crust white bread. (February 13, 1995)