GRANDMA'S SPLIT PEA SOUP

Steps:

• In a large saucepan combine all ingredients except celery and carrots. Simmer covered, 2 to 2 1/2 hours until peas are tender and soup thickens. Add celery and carrots. Continue simmering about 30 minutes until vegetables are tender. Remove peppercorns and ham shank; cut meat from bone into chunks and return to soup. If desired, top servings with crumbled bacon, paprika or chopped hard cooked egg. Tip: To make ahead, prepare broth, removing meat from bone. Cover and freeze up to 3 weeks or refrigerate for about a week. Add remaining ingredients to thawed broth and prepare as directed.