Split Pea Soup With Ham

1. 1

   In a large dutch oven, heat olive oil over medium heat. Add carrots, onion, and celery. Saute for five minutes until vegetables are tender.

2. 2

   Add the ham bone, peas, water and bay leaf. Stir and cover. Heat to a boil and reduce heat to medium low.

3. 3

   Simmer for one hour or until peas have broken apart and soup is thick. Remove ham bone and discard. Stir in diced ham and heat through.

4. 4

   Season with salt and pepper. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.