1 pound dry split peas, soaked overnight
1 medium onion, chopped
4 carrots, thinly sliced
2 stalks celery, chopped, leaves too
2 medium potatoes, chopped
1 meaty ham bone
1 12-ounce can of beer
6 cups water
1/4 tsp. allspice
1/4 tsp. cayenne
1 clove garlic, minced
1 bay leaf
6 peppercorns or 1/2 tsp. pepper sherry to taste

Combine all ingredients in Dutch oven and bring to a boil. Simmer 4 to 6 hours or, until peas and vegetables are very tender. Remove ham bone and break meat into chunks. Soup may be cooked in a slow cooker on low for 12-14 hours. Use only 4 cups of water.