Split Pea Soup

Ingredients

• 1 lb dried green split peas
• 2 tbsp grapeseed oil
• 2 large russet potatoes, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 1 large white onion, diced
• 4 cups stock (chicken or vegetable)
• 4 cups water
• 1 tbsp garlic
• ½ tsp old bay seasoning
• ½ tsp dried thyme
• salt and black pepper to taste

Optional Ingredients

• 8oz cubed ham pieces or one ham hock

Directions

1. Cook the carrots, celery, onion (and ham if using) in oil until everything starts to soften up. Add some salt during this process
2. Add potatoes, garlic, thyme and old bay. Cook for 2 minutes while stirring
3. Add the stock and water, bring up to a boil over medium heat
4. While waiting for soup to boil, sift through the peas and remove and small rocks.
   This is important, it is common to find rocks!
5. Add the split peas, mix, reduce heat to a simmer and cover
6. Check the soup every ten minutes, mix very well to prevent any broken down peas from scorching
7. Continue this process until the peas start to disintegrate and lose their shape. You will need to monitor a lot more often to prevent scorching.
8. Take off the heat when the soup is a consistency you like. It can take up to two hours for the peas to fully break down and ‘become one’ with the soup.