A great way to use up leftover Thanksgiving ham. A warm bowl of pea soup on a cloudy, rainy day.
3 cups dried split peas
4 litres organic low sodium chicken stock
6 carrots, chopped
4 stalks celery, sliced
2 onions, chopped
2 cloves garlic, minced
leftover ham, diced
salt and pepper
Chop celery, carrots and onion and saute in stock pot in a little olive oil until soft. At the last minute add minced garlic to saute. Add chicken stock and ham. Bring to a boil, then lower heat to simmer until peas break apart and liquid has thickened. Add water if needed to get consistency desirable. Season with salt and pepper to taste.
