split pea soup

Although I have already posted 2 versions of lentil soup with ham, I cannot resist adding this to the list as well. It really is just another variation of the same soup...I had leftover ham and another ham bone since we served it again on New Year's Eve which adds tons of flavor and seasoning, and split peas just replace the lentils. For this batch of soup the vegetables added were the leftover crudite from the party.

Split Pea Soup

2 tablespoons olive oil

1 large onion, diced

3-4 cloves garlic, papery skins removed and roughly chopped

1 cup diced carrots

1 cup diced celery

1 1/2 pounds split peas

Leftover ham (diced) +/or a hambone

12 cups water

1 bay leaf

Place a large pot over medium high heat and add olive oil. Add onion and cook until soft, about 5 minutes. Add garlic, carrots, and celery and stir to combine. cook another 10 minutes, reducing heat to medium to prevent browning. Add lentils, ham (+/or bone), water and bay leaf and bring to a boil. Reduce to a simmer and cook 1 1/2 to 2 hours. Remove bay leaf.