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. 
