Family Tested & Approved
garlic, chopped fine
red pepper flakes
Soak the split peas overnight in a bowl with water to cover
Drain the split peas, set aside
Put olive oil in the bottom of a large, heavy soup pan. (I use my cast iron dutch oven). Heat to medium.
Add chopped leeks, stirring till wilted
Add chopped celery and carrots., stir two to three minutes
Add garlic, salt, pepper, pepper flakes (amount to your taste), and stir. Cook all about 5 to 7 minutes.
Add ham bone, ham, split peas, and the combined liquids. Start with about 8 cups liquid, adding more water if it gets too thick.
Simmer on low heat for about 2 hours, stirring regularly to prevent sticking.
Take out ham bone. If it has ham still clinging to it, pick off meat (discard fat), and add back to the soup.
If you wish, you may blend soup in a blender in smaller batches or use an immersion blender. Or, if you like to identify your vegetables, leave as is.
Serve immediately with hot bread. Yum!