Pea and Ham Soup

Nothing brings up the feeling of comfort food in the cooler weather like pea and ham soup. As soon as the weather turns cool you find yourself at the deli counter watching to see if bacon bones are back in stock. You always know that once Easter is over your craving for soup will be for filled.
Everyone has their own favorite recipe. Mine is bacon bones slowly cooked the day before and the fat remove the following day. Take the meat off the bones and discard the bones. Add soaked yellow split peas, lots of diced carrot, celery, zucchini, a couple of finely diced onions, a bay leaf and some parsley. Season to taste with salt and freshly milled black pepper, garnish with chopped parsley or gremolata.