Instructions: In a large saucepan, over medium heat, render the salt pork. Cook for 3 to 4 minutes. Stir in the onions, carrots, and celery. Season with black pepper. Saute for 4 minutes. Stir in the bay leaf and peas. Add the water. Bring to a boil, reduce the heat to medium-low and cook until the peas are tender, about 1 1/2 hours.

Reseason if necessary. The soup can either be pureed until smooth or served as is with crusty bread. Ladle the soup into individual serving bowls and garnish with parsley.

This recipe yields 8 to 10 servings.

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