Ingredients
- 1 ½ cups leftover Hahn’s ham
- 1 yellow onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup potatoes, peeled and diced
- 1 bay leaf
- 1 lb split peas
- 4 pints stock
- Olive oil
- Salt & pepper
Method
1
- Drizzle olive oil in dutch oven over medium-high heat. Add onion, carrot, and celery and cook vegetables for 10 minutes, or until soft and translucent.
- Add garlic and sauté until fragrant, about 30 seconds. Then add salt, pepper, and ham, stirring until well combined, about 1 minute.
- Add split peas, stock, and bay leaf and bring to boil. Cover and simmer for about an hour, or until peas or soft. 30 minutes in, add diced potatoes.