Vintage Recipe--Split Pea Soup

1 cup dried green split peas

Beef knuckle, cracked or ham bone

2 1/2 cups tomatoes

1 medium onion, peeled and chopped

1 1/2 quarts water

1 bay leaf

1 tsp salt

Dash of pepper

Wash and pick over peas to remove any non-peas. Add remaining ingredients. Cover and simmer for 2 hours, stirring occasionally. If the soup thickens too much, add additional boiling water. Remove bone. Press soup through a sieve or food mill. Serve hot with crutons. Makes 6 servings.