1 small onion, diced
1 carrot, shredded
1 tablespoon minced garlic
16 ounces dry split peas, rinsed and drained
6 cups water
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 cup cooked ham, diced
In a large pot, saute the onions and carrots in olive oil until soft. Add the garlic and saute for a minute more while stirring. Add in the remaining ingredients. Bring to a boil. Once the soup begins to boil cover and turn the heat down to low. Let simmer for about an hour or until the peas are soft. Make sure you stir it every so often so that it does not stick to the bottom of the pan. If the soup thickens too much add a little more water until you reach the desired consistency. Enjoy!
