We went from 78 to 40 degrees for a daytime high in 24 hours. All of a sudden, it's good weather for soup.

This first recipe is from the Hickory Baked Ham company, provided with the ham so people will know what to do with the bone in order to get all the goodness out. I don't think the peas need to be soaked overnight.

Hickory Baked Ham Pea Soup

1 pound dried split peas
10 cups water
1 ham bone
1/2 onion, chopped
2 stalks celery, diced
1 carrot, diced
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon basil
1 bay leaf
1 cup chicken broth
1 cup milk (or more)

Soak peas overnight and drain, or follow directions on the label. Simmer the peas with the water and ham bone for 2 1/2 hours then add the remaining ingredients. Simmer for 30 minutes. Remove bone and bay leaf. Add the chicken broth and enough milk to make it as thick or as thin as you want. Run through a food mill or food processor. Simmer 15 minutes. May be frozen after cooling.

==

America's Test Kitchen had a recipe that used a ham steak because not everyone has a big old ham bone available. I made it last night, and it isn't creamy or thick: a lighter soup. I made it in the crockpot, so my cooking times were longer since this recipe is designed for the top of the stove.

Ham and Split Pea Soup

Green split peas
1 onion, diced fine
2 tbsp butter
Dash salt
1 clove garlic, minced
7 cups water
Ham steak
3 strips bacon
2 thyme sprigs
2 bay leaves
2 carrots, diced
1 rib celery, diced
3 tbsp butter
Little bit of olive oil
3 slices sandwich bread, diced
Fresh mint, if desired

Check peas for stones and rinse in a strainer. Sauté the onion in butter with salt until soft. Stir in the garlic for the last 30 seconds. Stir in the water. Add the ham steak in 3 - 4 inch pieces, and strips of bacon. Simmer about 45 to 60 minutes, covered until peas are tender but not falling apart. Remove the ham. Add diced vegetables and cook 30 minutes more until the carrots are tender. Saute the bread in the butter and oil on low until golden and crispy. Use two forks to shred the ham. Remove the bacon from the soup and put the ham back in. Season with pepper. Remove thyme and bay leaves. Garnish with croutons and shredded mint.