pea soup

• 2 tbsp butter
• 2 carrots
• 1 onion
• 2 ribs celery
• 1 ham bone
• 1 cup chopped ham
• 2 cups split peas
• 5 cups chicken stock
• 2 bay leaves
• salt and pepper to taste

Dice the vegetables into small pieces. Into a large stock pot, add all the ingredients. Cook on medium-low heat until peas have softened (about four hours).

Remove the ham bone and the bay leaves.

Stir and serve.

Recipe Hints

• using a vegetable peeler, peel the outer layers of the celery away for less bitter and less stringy celery
• be sure to have extra chicken stock on hand in case you need to thin out the soup a little bit (but, you could use water in a pinch)
• remove any extra ham from the ham bone and either mix it into the soup or garnish the top of the soup with it
• this soup freezes well

This recipe is based on a recipe handed down from a family member

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