Serves 6-8
What you need:
- 1 Pound Ham diced (if you have a ham bone you can add that as well)
- 1 Pound dried Split Peas
- 1 Cup Chopped Onion
- 1 Cup Chopped Celery
- 1 Cup Chopped Carrots
- 1 Garlic Clove (minced)
- 1 Bay Leaf (remove after cooked)
- 2 Tablespoons of Olive Oil
- Salt and Pepper to taste.
What to do:
- In an 8 quart stock pot sauté onions, garlic, carrots and celery in olive oil.
- When onions are soft remove from heat and add split peas, ham bone, chopped ham and enough water to cover the ingredients.
- Add bay leaf and season with salt and pepper.
- Cover and cook over medium heat, stirring occasionally for approximately 2 hours or until there are no peas left and the soup is green. You may need to add more water if the water evaporates in the cooking process.
- Shut heat off and let stand for about 15 minutes and the soup will thicken.
- If there are left overs this soup freezes well for up to 3 months.
- Serve with crusty bread and a nice salad. Enjoy!