Split Pea Soup

 

Ingredients

3 Tbsp. olive oil

2 cups diced ham

1 onion, chopped

small bag of baby carrots cut in peices.

2 celery stalks, sliced

some minced garlic

1 lb. dried green split peas

a couple medium potatoes cubed

6 cups chicken broth

some dried thyme

3 bay leaves

little bit of salt, wait to the end to taste

some black pepper

Rinse the split peas off in a strainer.

Heat a large Dutch Oven 350 degrees. On a campfire12 inch  dutch oven its 17 charcoals on top and 8 under, Add the oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown. Increase the heat to medium-high; 18 charcoals on top and 9 under, add the onion, carrot, and celery, potatoes and continue to cook until the vegetables are slightly softened. Add the garlic and cook 1 minute more.

Add the peas, chicken stock, thyme, and bay leaves. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the peas "split" open in the pot and are very tender, around one and a half hours. Add some water if needed to reach desired thickness. Season with the salt and black pepper.