Split Pea & Ham Soup

• 1 pound bag of dry green peas
• 1 good sized ham bone (OR 1 or 2 ham steaks diced)
• 6 - 8 cups chicken stock (2 boxes)
• 1 medium onion (chopped)
• 3 garlic cloves (minced)
• 2 stalks celery (chopped)
• 4 medium carrots (chopped)
• 2 fresh bay leaves

Rinse peas in cold water. Scrub, prepare & saute vegetables in a tablespoon olive oil on medium heat until translucent Add peas, ham bone (if using), ham, bay leafs and about 6 or 8 cups stock (enough to just cover ham bone) in a dutch oven mix together. Heat until boiling. Cover and turn down heat to low simmer for about 2 hours, mixing every 20 minutes until split peas are soft. Remove ham bone to plate and set aside until cool. Remove bay leaves. Once cool remove any meat from the bone and add it to soup. Discard bone.  If soup gets too thick add a bit more stock. Serve with croutons or chunky bread.