1 large onion, finely chopped
2 each carrots and stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp each salt and pepper
4 cups sodium-reduced chicken stock
2 cups dry green or yellow split peas (I used green obviously!)
- In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham bone, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add stock, peas and 2 cups of water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off bone, about 1 3/4 hours.
- Remove ham bone; pull off and shred meat. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot.
- Ladle into bowls and ENJOY!!!!