Split Pea Soup

1 Pkg. of green split peas
1 Onion chopped
3 Carrots Chopped
1 Cup Celery Chopped
1 Clove Garlic Minced
1 Tsp. Curry
1 Tsp. Salt
3 or 4 pork neck bones
 

Rinse peas, and put in a pot of water per directions on package.  Bring peas to a boil, add onion, carrots, celery, garlic and seasonings. Add port neck bones and Reduce heat, slow simmer for 2 hours.

Cool slightly, and remove neck bones.  Allow neck bones to cool and then pull meat from them.  Smash the pea soup mix with a potato masher, or cool the mixture longer and blend in a food processor. Add the meat back to the soup and return to the burner.  Let warm until desired temperature for eating.