Pea Soup

Directions

1. 1
   Combine peas, ham hocks or chopped ham, onion, thyme and water in large Dutch oven.
2. 2
   Bring to a boil.
3. 3
   Reduce heat; cover and simmer until tender (1 1/2 to 2 hours).
4. 4
   Add potatoes, rutabaga, celery, leeks and salt.
5. 5
   Return to simmer and cook, covered, for 30 to 45 minutes.
6. 6
   Remove ham hocks; discard skin and bones.
7. 7
   Chop finely and return to soup.
8. 8
   Sprinkle parsley or thyme on top. Makes about 15 cups.