3 stalks celery diced
3 large carrots diced
1 onion diced
2Tbs of canola oil
1Tbs of dried thyme
1Tbs of dried parsley
1 bay leaf
2-3 cloves of garlic chopped
1lb bag of dried green split peas
4 cups of chicken stock
7 cups of water
1lb of diced lean ham
black pepper to taste
red chili flakes to taste
salt to taste
Notes:There are coupling reasons not to add salt:
1. If you are using the ham bone it will give off a lot of salt while cooking.
2. Too much salt now will slow down the dried peas from cooking.
If you have a ham bone, this is a great time to use it. If you do not have a ham bone you can skip this step. Add dried peas. Rinsed the peas with water and pick through them to make sure there are no stones.
Add 4 cups of chicken stock (or water/bullion equivalent) and 7 cups of water to the pot. Simmer all the ingredients on medium high heat for about 30-45 minutes with a tight fitting lid. You will know when your soup is getting done because the peas will break down and the soup will get very thick and creamy.
Once the soup looks ready remove the ham bone and the bay leaf. Puree the soup with an immersion blender or use a regular blender and do it in batches.
Now add your dice. If you had a ham bone, remove all the ham off the bone and dice for the soup as well. Add the ham into the pureed soup. Do not add the ham before you puree the soup or you will puree the ham too. Soups on!! Enjoy.
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