Sort through dry peas and discard any pebbles or discolored peas.  Rinse and drain peas; combine with other ingredients in 4 quart pot.  Bring to boiling; reduce heat.  Cover and simmer on low heat for 1 hour or till nearly smooth, stirring occasionally.  Remove bay leaves and shank bone before serving.

If desired, when cool enough to handle, cut the meat off the bone and chop into small pieces.  Return meat to soup and heat through before serving.  Garnish with carrot strips, if desired.