Skill required: Confident Cook
1 tablespoon olive oil
1/2 onion, diced
2 cloves of garlic, minced
1-2 carrots, diced
1-2 stalks of celery, diced
1 large russet potato, peeled and diced
1 lb ham steak, diced
6 cups of chicken stock or vegetable stock
1 lb bag of dried split peas (rinsed)
1 bay leaf
Salt and pepper to taste
1. Heat olive oil in a dutch oven pot over medium heat.
2. Cook the onion until slightly tender.
3. Add garlic and ham & cook for 60 seconds.
4. Add the stock, split peas, bay leaf to pot and salt and pepper to taste.
5. Cook over medium low heat for 1 1/2 - 2 hours.
6. Add the carrots, celery and potatoes then cook for an additional 30-45 minutes or until the vegetables are tender.
7. Remove bay leaf.
Yield: 4 - 6 servings
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