This is a perfect hearty soup for those cool winter nights. It goes well with our three-cheese grilled cheese sandwich.
1 small onion – diced
1 garlic clove – diced
3 carrots – peeled and sliced
1 cup ham – diced
1 bag dried split peas (about 2 cups)
4 oz. water
4 oz. vegetable or chicken broth
1 bay leaf
1/4 teaspoon black pepper
2 TBS extra virgin olive oil
To soften peas, place them in large Dutch oven or soup pot. Cover with the water and broth; add bay leaf. Boil uncovered for 3-5 minutes. Remove from heat, cover and set aside for 1 – 1/12 hours.
In a large skillet, heat olive oil; add onions and carrots and cook on high for 3-5 minutes. Add garlic and cook another 3-5 minutes on medium. Add diced ham and cook for 3 minutes longer.
Add ham and vegetable mixture to the peas and broth; bring to boil, cover and reduce heat to low; simmer for 20 minutes.