This soup comes together quickly, then everything goes into a soup pan and then it must cook for an hour and what you’re left with is a soup that tastes like it has cooked for hours.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium carrots, peeled and diced small
- 2 celery stalks, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups cooked ham, diced small
- 1 pound green split peas, rinsed
- 8 cups chicken stock
- 1 dried bay leaf
In a large soup pan or dutch oven, heat the olive oil over medium heat.
Add the onion, carrots, celery, salt and pepper. Sauté until softened, about 10 minutes.
Add the diced ham, stir and cook for 2 minutes.
Add the green split peas, chicken stock and bay leaf.
Bring to a boil and simmer, covered for 1 hour or until peas are soft and broken down. Check periodically to make sure liquid doesn't evaporate too quickly. If it does, add more stock or water to thin it out.
Test for seasoning and adjust, because there is salt in the ham we only added salt once.
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