In a kettle, place the ham bone(such as left over from a cooked shank),

3 quarts of water,

2 cups of split green peas,

2 teaspoons salt, (to taste),

teaspoon pepper,

1 medium onion, sliced.

Simmer, covered over low heat for 2 to 3 hours.

Remove the bone from the soup;

cut off any bits of ham;

add to soup,

along with 1 cups slivered, cooked ham (if you have it)

Heat to serve