Split Pea Soup

By McLean

Ingredients

• 1 tbsp extra virgin olive oil
• 2 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 potatoes, diced (optional)
• 1 tbsp dried thyme
• 2 cloves garlic, minced (optional)
• Salt and pepper to taste
• 32 oz Chicken Stock or Broth
• 1 16oz split green peas, picked over and rinsed
• 1 ham bone plus two cups of ham, cut in 1/2 inch cubes

Details

Adapted from keyingredient.com

Preparation

Step 1

1. In a Dutch oven or large soup pot with lid, heat oil over medium. Add onion, carrots,celery, potatoes, garlic and thyme; season with salt and pepper. Cook until vegetables begin to soften,8-10 minutes.

2. Add broth, split peas, ham bone, and 4 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 45minutes to one hour.

3. Remove and discard bone from soup. Use emulsifier (if desired) Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper to taste.