Instructions: 1. In a large pot, bring first 7 ingredients to a boil. Reduce heat and simmer uncovered 1 hour, stirring occasionally, until peas are tender and soup thickened. Remove bone to cutting board. When cool enough to handle, pull off any meat and add to soup.

2. While soup cooks, heat oven to 350 degrees. Spread bread cubes in a shallow pan. Spray with cooking spray, toss, then spray again. Bake 15 to 18 minutes, tossing once, until croutons are crisp and ligh golden.

3. Stir ham, salt and dill into soup, ladle into soup bowls and top with croutons.

Makes 9 cups.

NOTES : If you prefer a smoother soup, mash some of the cooked mixture with a potato masher before adding the diced ham.

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