Split Pea Soup

This is one of the soups that I make often during soup season because it's so simple, has few ingredients, and is delicious! I was reminded to make it this weekend when one of R's friends asked if I had a recipe that used a hamhock. Done.

Ingredients

• 1 onion, peeled and diced (approximately 1 cup)

• 2 to 3 carrots, diced (approximately 1 cup)

• 4 to 5 celery stalks, diced (approximately 1 cup)

• olive oil

• 2 bay leaves

• 1 teaspoon spice blend of your choice (I used an Italian brushcetta blend that includes dried basil, oregano, chile flakes)

• 2 cups green split peas (this also works with yellow split peas)

• 5 cups water

• 1 hamhock

• salt and pepper to taste

Procedure

Heat a glug of olive oil in a large pot. Add in the onions, carrots, and celery. Cook until onions are softened and beginning to turn translucent. Add in the split peas, hamhock, bay leaves, and spice blend; pour in the water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 90 minutes. The peas should be softened and dissolved into a puree. Stir vigorously if you need to mash the peas a bit more.

Remove the hamhock from the pot. Chop the ham and toss the bones - or keep them for making stock later. Return the ham to the pot and cook for another 15 minutes. Season to taste with salt and pepper. Serve hot.