- 1 tbsp olive oil
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1-2 carrots, diced
- 1-2 stalks of celery, diced
- 1 large russet potato, peeled and diced
- 1 lb ham steak, diced
- 7-8 cups of chicken stock or vegetable stock
- 1 1lb bag of dried split peas (rinsed)
- 1 bay leaf Salt and pepper to taste
Heat olive oil in a dutch oven pot over medium heat. Cook the onion until slightly tender. Add garlic and ham & cook for 60 seconds.
Add the stock, split peas, bay leaf to the pot, and salt and pepper, to taste. Cook over medium-low heat for 1 1/2 - 2 hours.
Add the carrots, celery and potatoes then cook for an additional 30-45 minutes or until the vegetables are tender. Remove bay leaf.
If you want it to be a bit thicker, mix with an immersion blender for a few seconds. Enjoy.