1 Ham Shank Bone	2 Bay Leaves
1 Tablespoon Olive Oil Or Canola	1/2 Teaspoon Each Salt And Pepper
-Oil	2 Cups Water
1 Large Onion	4 Cups Sodium Reduced Chicken Stock
2 Each Carrots And Celery Stalks,	2 Cups Dry Green Or Yellow Split
-Finely Chopped	-Peas
2 Cloves Garlic, Minced	3 Green Onions, Thinly Sliced

Preparation:
Using paring knife, peel off and discard skin from ham. Trim off and discard fat.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and water (2 cups); bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours,
Remove ham bone, pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot with meat. Ladle into bowls; garnish with green onions.

It freezes well.