Author Notes: Easy, homemade split-pea soup with chunks of carrot, celery and right-off-the-bone ham! Warms you up on a cold day! —garlic and zest
ounces dried split peas
tablespoons olive oil
carrots, peeled and diced
cup chopped onion
leftover ham bone
cups cool water
cups diced ham (from ham bone)
salt and pepper to taste
- In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.
- Add the ham bone, peas, water and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.
- Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.
- Season with salt and pepper. Serve.