Here in the Northern Hemisphere winter is coming, and this is a good wholesome soup to keep you warm on cold winter days.

two pounds dried split peas
one pound carrots
one pound celery
1 1/2 pounds canned ham
three quarts water
two heaping tablespoons "Mrs. Dash" or foodservice bulk clone thereof
two heaping tablespoons chopped garlic
two heaping tablespoons crushed red pepper flakes
two heaping tablespoons salt
two heaping tablespoons MSG
two bay leaves

Peel and slice the onion. Peel and chop the carrots and celery, and dice the ham. Put the water in the pot and add the vegetables and ham and bring it all to a boil. Add the salt, MSG, bay leaves, and spices to the boiling water so that the spices can absorb liquid and share their flavors with the stock. At this point everything should be in the kettle except the peas themselves.

When the vegetables have softened, rinse the dry split peas and stir them in. Bring back to a full rolling boil, stirring as you do so to keep the peas from forming a sticky layer at the bottom. Turn down the heat and let them simmer. The peas will absorb water and be edible in half an hour but for the traditional split pea soup texture it needs to simmer for 2-3 hours at least. Be careful, pay attention, and don't let it scorch on the bottom.

I just ate a bowl of it, with a slice of bread. This is excellent soup.

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Forever.