Dutch Pea Soup

2 c Dried green split, peas

2 qt Water

1/2 c Diced celery

1/2 c Shredded carrots

1/2 c Chopped leeks (white parts

-only) 1 c Cubed cooked ham

1/2 ts Seasoned salt

1/2 ts Freshly ground pepper

1. In a large saucepan or a slow-cooker, combine

peas, water, celery, carrots, leeks, ham, seasoned salt and pepper. 2. Cover and cook over low heat about 10 hours. If

using a saucepan, stir every few hours to keep mixture from sticking. 3. The flavor is even better if you cool the soup,

refrigerate it, then reheat the next day.