Split Pea Soup With Italian Sausage

Preparation

On stove in a large stock pot; add water, leftover ham bone, dried green peas, and bay leaves. Bring to a boil and simmer for 1.5 hours. Skim off foam several times as necessary.

In large skillet; brown Italian sausage and set aside. In same skillet with drippings, saute garlic, onions, celery, and carrots until onions turn translucent.

After stock has cooked for 1.5 hours; remove bone, separating meat by pulling into smaller pieces. Add only the meat back to stock, along with veggie mixture, sausage, and seasonings. Simmer an additional 1.5 hours.

Let cool and skim off layer of gel that will form at the top.

To serve; reheat adding salt and fresh cracked pepper to taste. Add a tablesoopn of sour cream to each bowl. Tabasco sauce adds a nice flavor as well.