Instructions

1. Rinse peas and ham hock; place in a stock pot or large saucepan along with 16 cups (4 l) water and celery.  Bring to boil, skimming off foam.  Add bay leaf and thyme.  Reduce heat; simmer; covered for 2 hours or until peas and meat hock are tender, skimming off foam as necessary.  Remove and discard celery and bay leaf.  Remove ham hock; let cool.  Pull of meat; discard bone, skin and fat.  Cube meat; set aside.  (Soup and meat can be prepared to this point and refrigerated in separate covered containers for up to 3 days.)  Skim fat from soup.
2. In a clean saucepan, combine split pea mixture with rutabaga, celery, carrots, onion, potato and pepper; bring to boil.  Reduce heat; simmer, stirring often for 20 minutes or until vegetables are tender, adding up to 1 cup more water if soup is too thick.  Return ham to soup.  Salt to taste.