2 tbsp olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 large clove garlic
1 one pound bag of dried green split peas
1 ham bone with lots of meat left on
1 medium russet potato, diced
1 bay leaf
8 cups water
¼ tsp black pepper
salt to taste (if needed)
1
Sort and rinse peas in a strainer. In a heavy 4 quart pot, saute celery, onion, garlic and carrot until tender, but not browned.
2
Add rinsed peas, ham bone, potato, pepper, water and bay leaf. Bring to a boil, reduce heat. Cover and simmer, stirring occasionally so it doesn’t stick to the pan, until peas are very tender, about 2 to 3 hours. Remove ham bone, cut meat from bone and discard bone. (Some people like to puree their soup — I like mine chunky. The split pea police will not be checking on you, so do what you like.)
3
Place chopped ham back in soup pan. Remove bay leave before you serve it. You can add a dollop of sour cream if you like, but it’s good just as it is!
Ingredients
2 tbsp olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1 large clove garlic
1 one pound bag of dried green split peas
1 ham bone with lots of meat left on
1 medium russet potato, diced
1 bay leaf
8 cups water
¼ tsp black pepper
salt to taste (if needed)
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