1 c. chopped onion 3/4 cup diced celery 3 small carrots, sliced thinly 2-8 chopped garlic cloves (if you like garlic, use lots) 1 T. olive oil (I always use olive oil in soups, butter is OK in this one) 1-1/2 cup green (or yellow) dried split peas 6 c. chicken broth (canned is fine; I use low salt, low fat) dash pepper 1 bay leaf 1-2 tsp. Herbal Unsalt [recipe is here] 3 medium potatoes, diced in small cubes 1 - 1-1/2 cup diced ham In large stockpot, saute onions, carrots, and celery in oil (until tender). Add chopped garlic cloves, and saute a minute more. (All amounts of vegetables are approximate). Add stock, peas, bay leaf. Heat to boiling, then reduce to simmer. After about 10-15 minutes, add ham and potatoes and seasonings. Cook until peas and potatoes are mushy (another 30-45 minutes).
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