olive oil, for cooking
1 large onion, chopped
1 cup diced celery
1 cup diced carrots
2 cups diced ham steaks
4 cups green dried split peas
1 tablespoon summer savory or dried thyme
10 cups chicken stock
freshly ground black pepper
- In a large pot, heat 2 tablespoons olive oil over medium-high heat and saute the onion, celery and carrots for 3-4 minutes, until soft. Add the diced ham steaks, split peas, thyme and stock, grind over a good amount of pepper and bring to a simmer.
- Cover and cook soup on medium simmer, stirring occasionally, for 45 - 60 minutes, or until the peas are nice and soft.
- Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks. Taste and season with salt and pepper if it needs it, and serve hot.