Split Pea and Ham Soup

You asked for it - you got it! A very delicious soup recipe that tastes even better the next day!

• 1 lb. dried split peas
• 1 lb. thick sliced smithfield ham cubed
• 3 tablespoons unsalted butter
• 1 cup finely chopped white onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 8 cups water
• 1 bay leaf
• 2 teaspoons Italian seasoning
• 1 tabl. apple cider vinegar

Buy the split peas in the bag that do not need to be soaked. I also go to the deli counter and have them cut 4 thick slices of smithfield ham that I cube and use for the soup. You can use a ham hock, but I like to find pieces of ham with every spoonful!

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the cubed ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and Italian seasoning, and cook, stirring occasionally, until the peas are tender, about 1 hour to an hour and a half. 

Remove the bay leaf and adjust the seasoning, to taste. Stir in 1 tablespoon of apple cider vinegar and serve immediately.