Full confession, I had never made split pea soup, but I remembered a while back I bought a bag of dried split peas (do they ever go bad?) and after a Easter dinner we had a leftover ham bone. As my brother’s dog looked on, I beat him to it and informed my brother I would take it home to perform my own culinary challenge. Bon Appetit.
1 cup of dried split peas
1 medium chopped onion
6 garlic cloves
6 cups chicken broth
2 tsp of olive oil
2 large carrots
2 stalks of celery
1 small red pepper
1 capful of Pike Place Herb n Farm
Leftover ham

Method: In a food processor; pulse onion, garlic, carrots, celery, and bell pepper (this is your mirepoix). Add to Dutch oven with oil and cook, stirring occasionally, until the ingredients are fragrant and translucent (about five minutes). In a pot, sauté mirepoix in about 2 tsp of oil. Add split peas, carrots, chicken stock, and Herb n’ Farm, then cover the pot and let it come to a boil. Once it boils you can reduce heat and cook for about one and a half hours (peas should be very soft by then). Add in chopped ham and cook for additional 10 minutes. Make sure to check the water and consistency. You may need to add hot water if it becomes too thick.