Family Tested & Approved
carrots, peeled and cut in 1/2 inch pieces
Place water and peas in a Dutch oven. Bring to a boil. Cook for 2 minutes.
Remove from heat. Cover and let stand 1 hour.
Stir in ham, onion, salt and pepper into peas.
Heat to boiling. Reduce heat.
Cover and simmer until peas are tender about 1 hour.
Skim fat off the top if necessary.
Stir in carrots, celery, garlic powder and thyme. Bring to a boil again. Then reduce heat.
Cover and simmer, stirring occasionally until carrots and celery are tender. About 45 minutes.