SANDRA'S SUPERB SPLIT PEA and HAM SOUP

I love making this soup as it yields 3 quarts:
1 quart for eating and storing leftovers in refrigerator; the other
2 quarts for storing for later meals in the freezer, simply
thaw overnight in the refrigerator before reheating...

Yield: (3 quarts)

Servings: (10-12)
Prep: 15 mins.
Cook: 40

INGREDIENTS

1st addition ingredients:

1 (16 oz. pkg.) dried green split peas

8 cups water

1 tablespoon better than bullion chicken paste

1 tablespoon apple cider vinegar

1 teaspoon agave

2 cups cooked ham, cubed

1 bay leaf

1/8 teaspoon each: dried oregano, basil, and thyme

1 teaspoon garlic granules

2 quarts for freezer;
1 quart for eating now...

1 teaspoon onion powder

1/2 teaspoon freshly ground pepper

(I do not add any salt due to the saltiness of the ham)

Dash of hot sauce

2nd addition ingredients:

1 lg. carrot, scrubbed, and chopped

2 ribs celery, chopped

½ yellow onion, diced

1 large russet potato, peeled and chopped

METHOD

Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter.

In a large Dutch oven (or heavy-bottom soup pot), add the 1st addition ingredients and bring to boil over high heat, cover, and cook for 10 minutes.

Add remaining 2nd addition ingredients, cover, and bring to boil, reduce to simmer for 25 to 30 minutes, or until vegetables and split peas are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!

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*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.