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.