Split Pea with Ham Soup
2 tsp olive oil
1 ½ cups chopped onion (1 med-lrg)
1 cup each chopped celery and carrots (3 reg stalks and 1 lrg carrot)
1 medium potato, cubed
2 tsp minced garlic (or 2 cloves)
1 tsp dried thyme (1/2 tsp ground thyme or 1 tbsp fresh)
½ tsp oregano
8 cups water + 4 pckgs chicken boullion (or 4 cups water + 4 cups broth)
1 smoked ham hock (I prefer cubed ham, about 225 grams)
2 cups dry split peas, rinsed and drained
½ tsp pepper
salt to taste
curry powder optional, to taste
other optional: bay leaf, 1 tbsp balsamic vinegar
• Put water in pot and simmer ham hock for at least one hour to loosen the meat (keep the water). Remove the ham hock, separate the bone and fat, and cut the meat into small chunks, and put the meat back in the water.
• Heat olive oil over medium heat and sauté the garlic, onions, celery, carrots, and potatoes until vegetables begin to soften, about 5 minutes. Add thyme and oregano and cook for 1 more minute.
• Add vegetables to pot, along with the rest of the ingredients. Bring to boil, then reduce the heat, cover and simmer for at least 1 hour (the longer the better).
