Boil water and peas for two minutes. Remove from heat and let stand for one hour. Add cubed ham with bone, onion, celery, parsley, and pepper. Bring to a boil and reduce heat and simmer for one and a half hour. Add carrots and cover to simmer for 30 minutes. Roughly mash with potato masher. If consistency is to thick, add milk or water. For a creamed consistency use hand blender and blend until all chunks are gone.

This soup freezes really well!