Traditional Split Pea Soup

Traditional Split Pea Soup

Ingredients:

• 1 lb dried split peas, rinsed and sorted
• 1 tblsp olive oil
• 2 medium yellow onions, minced
• 2 shallots, minced
• 1 clove of garlic, minced
• 4 celery stalks, thinly sliced
• 4 carrots, chopped
• 1 ham bone
• 1 cube of beef or chicken bullion
• 8-9 cups of water
• 1 bay leaf
• 1 tsp dried oregano
• salt and pepper to taste

Directions:

In a large stockpot, heat oil over medium-high heat. Add onions and shallots and cook until they begin to brown. Add garlic and celery and cook for five more minutes, reducing heat to medium.  Add peas and mix thoroughly. Add ham bone and then cover with the water. Bring to a boil and then reduce to a simmer. Add carrots and herbs and simmer for 1 ½ hours, stirring occasionally.
If there is meat left on the ham bone, cut it off and leave it in the soup before removing bone.  Continue to simmer until peas burst and soup is at desired consistency. Remove bay leaf before serving. Serve with crusty bread.