Split Pea with Ham Soup

Ingredients

• 1 cooked smoked Ham bone with some meat still on it
• 2 cups dried yellow split peas
• 1 large onion, finely diced
• 1 cup chopped celery
• 1 cup diced carrot
• 1 cup diced turnip
• 1 clove garlic, smashed and diced
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 Bay leaves
• 2 L. cold water or enough to completely cover the bone

Instructions

1. Place all into big pot and cover with water.
2. Bring to a boil, skimming any scum off the top.
3. Turn to simmer now for about 2 hours until meat falls from the bone and bone easily breaks apart.
4. Remove bone now and bay leaves and simmer again 1-2 hours until peas are mushy.
5. Stir occasionally to be sure the soup isn't sticking to the bottom. If you have to, raise the pot up higher from the flame by using a second rack. (Gas stove racks)

Notes

You can do this soup in two stages. Cook for the first 2 hours until meat falls from bone and discard bone and bay leaves and chill overnight. Next day take off the chilled fat that has settled at the top and discard. Now cook for 2 more hours until peas are mushy. Serve with a small salad and fresh crusty bread.