• 16  Ounces dry green split peas
• 2  Scallions, chopped
• 1  Small onion, chopped
• ¾  Cup celery, chopped
• 5  Cups water
• 5  Cups low sodium chicken broth
• ½  Teaspoon thyme
• 4-6  Ounce ham shank
• 4  Cloves garlic
• 1  Bay leaf

     1. In a large pot, bring the water and chicken broth to a boil.

     2. Rinse the beans and drain. Add them to the pot and stir.

     3. Remove the thick skin of fat surrounding the Prosciutto and
         discard. Trim as much fat as possible. Add the meat to the pot.

     4. Add the scallions, onion, garlic, celery, bay leaf and thyme.
         Return the pot to a boil and simmer for 1 hour.

     5. Remove the meat from the pot and dice into bite size pieces.
         Set aside.

     6. Remove the bay leaf and puree the liquid in a blender and
         return it to the pot. Return the meat to the pot and simmer
         for another ½ hour, stirring as it cooks. Serve hot.