8 oz package of dried peas
2-3 celery stalks (diced)
2-3 carrots (diced)
1 medium onion (finely chopped)
1/3-1/2 # of ham or salt pork (diced)
1.5-2 quarts water
1-2 bay leaves
salt
pepper
1.5 tsp cayenne pepper (optional)
1 tsp ground cumin (optional)
1.5 tsp curry powder (optional)

Soak the peas overnight in water. The next day, add the celery, onion, carrots, meat and bay leaves. Cook over medium heat until boiling, stirring occasionally. Reduce heat and simmer, covered, for about an hour or more, stirring occasionally to prevent the soup from burning on the bottom of the pan.. Add a small amount of salt and some pepper while cooking, more can be added to taste when served. After about an hour, when the peas are starting to soften, remove about half of the peas and mash them. Return the peas to the pot and mix ingredients well. Continue cooking until the desired consistency is obtained and the peas are somewhat soft.