Pea & Ham Soup 
Ingredients:
• 1 lb dried split peas, rinsed• 1 lb
cooked ham, diced• 1 ham bone
(optional)• 1 medium onion, chopped•
2 carrots, diced• 2 celery stalks, diced•
3 cloves garlic, minced• 8 cups
chicken or ham broth• 1 bay leaf• 1 tsp
dried thyme• ½ tsp black pepper• Salt
, to taste• 2 tbsp olive oil• 1 medium
potato, peeled and diced (optional)• 2
tbsp fresh parsley, chopped
Method:
1. Heat the olive oil in a large pot or
Dutch oven over medium heat. Add
the onion, carrots, and celery and
cook for 5–7 minutes until softened.
Add the garlic and cook for another
minute.
2. Add the rinsed split peas, diced
ham, ham bone if using, broth, thyme
, black pepper, and bay leaf. Add the
diced potato if using.
3. Bring to a boil, then reduce the heat
, cover, and simmer for 1½–2 hours,
stirring occasionally, until the split
peas are tender and the soup becomes
thick and creamy.
4. Remove the ham bone and bay leaf.
If using a ham bone, pick off any
remaining meat and return it to the
soup.
5. Taste and adjust the seasoning. Add
a little extra broth or water if the
soup is too thick.
6. Stir in the fresh parsley and serve
hot with crusty bread or homemade
biscuits. 
