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This recipe convinced me that split pea soup was good enough to eat. It is rich in flavor of the ham and vegetables. It is worth every minute it takes to make it.

Ingredients:

2 tablespoons Olive Oil

2 onions, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 lb. ham hocks or shin (about 3)

1 to 1 1/2 lb. ham steak, fat removed, cut into 1-inch pieces

4 bay leaves

3 quarts water (12 cups)

1 lb. Split Peas (green or yellow) rinsed

1 teaspoon dried thyme

Preparation:

1. In a large soup pot, heat olive oil over high heat. Sauté onions, carrots and celery until vegetables begin to brown, about 6 minutes.
2. Add ham hocks, chopped ham, bay leaves and water. Bring to a boil, reduce heat and simmer, partially covered, for 2 to hours or until ham is very tender.
3. Remove ham hocks and bones. Shred meat into bite-size pieces and return to stock. Discard bones. Add split peas and thyme.
4. Simmer, uncovered, 1 hour or until peas dissolve and thicken soup. Remove bay leaves. (Soup may be refrigerated for several days or frozen.)

Makes 6 servings.

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