Cook ham in heavy large saucepan (preferably nonstick) over medium heat until fat is rendered, stirring occasionally, about 5 minutes. Add onion and cook until translucent, stirring occasionally, about 5 minutes. Stir in peas. Add water and broth and bring to boil. Reduce heat and simmer until peas are tender, about 1-1/2 hours. Add celery, carrots, potatoes and celery: seed to saucepan and cook until vegetables are tender, stirring occasionally, about 30 minutes. (Can he prepared 3 days ahead. Cover and refrigerate. Reheat gently before serving.) Season soup with salt and pepper. Ladle into bowls. Garnish with parsley. soup 54