Split Pea with Ham Soup

6 cups of water, vegetable or chicken broth*
2 cups dried yellow split peas

4 carrots, cut into 1/2 to 1 inch pieces
4 celery stalks, cut into 1/2 to 1 inch pieces
1 large onion, cut up
1/4 cup pot barley
seasoning to taste -- Mrs. Dash Garlic and Herb seasoning works 
very well -- about a half to one teaspoon --
salt
pepper

ham, diced - about 3 cups

Add peas to the liquid in a large pot.  Bring to a boil,
and cook at a medium boil for about 45 minutes.  Then, turn 
down the heat, so that the peas cook on a gentle simmer, for 
another 30 minutes.

Add carrots, celery, onion, pot barley, and seasonings.
Add more liquid, or water, at this time, if it's needed.  
It won't ruin the flavor of the soup, at this point, 
as long as you add just one or two more cups of liquid.
Cook on a gentle boil for an hour.

Add the diced ham, and heat for about a half hour, until 
all is heated through.

Serve with fresh homemade bread or buns.

*We like to put a beef roast in the oven [at 325 degrees]
 with plenty of water [about halfway up the sides of the roast,
 and seasonings.  About 2 hours later, 
add carrots, potatoes, celery and onion to the roaster.  
Continue to roast for an hour to an hour and a half.  
Reserve the liquid -- may be frozen -- for homemade soup.