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The Best Split Pea Soup

Yields1 Serving

 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)

Sort and rinse peas in a strainer. In a heavy 4 quart pot, saute celery, onion, garlic and carrot until tender, but not browned.


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.)


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!