Split Pea Soup

This recipe makes a boatload of soup; halve the recipe if you like.  It freezes well; soup in the freezer is like money in the bank. 

 

Split Pea Soup

2 cups chopped onion
1 tablespoon minced garlic
2 tablespoons olive oil
8 cups chopped vegetables:
·         1 bunch carrots, thinly sliced
·         1 bunch celery, stringed and thinly sliced
·         1 large potato, peeled and cubed
2 lbs. dry split peas, rinsed
4 cups chopped, cooked ham
1 ham bone
1 gallon water
1 teaspoon salt
1 teaspoon pepper

Sauté chopped onions and minced garlic in olive oil.  Add remaining ingredients and bring to a boil; cover and reduce heat, simmering until split peas and vegetables are tender and soup is thick, about two hours.  Adjust salt and pepper to taste.