Ingredients
3/4 lb. dried split peas
2 tbsp. ham drippings
1 medium onion, chopped
3 leeks
3 celery hearts, chopped
1 medium carrot
1 medium potato
1/4 head cabbage
1-1/2 tsp. pepper
1-1/2 tsp. salt
1 bay leaf
pinch thyme
4 qt. beef shank stock

Directions
Soak the split peas in water for 6 hours or overnight. Drain.

Melt the ham drippings in a 6 quart kettle. Add the onion and saute until the pieces turn a golden color. Chop and add the white part of the leeks. Dice the carrot, chop the celery and dice the potato then add all to the kettle. Chop the cabbage coarsely and add. Simmer for a few minutes while stirring occasionally.

Add the pepper, salt, bay leaf, thyme and 3 quarts of beef stock. Bring to a boil then reduce the heat and simmer gently for 2 hours.

Cook peas in the remaining 1 quart of beef stock. Add to the soup when the vegetables are tender.